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Crock Pot Street Tacos

Crock Pot street tacos with chipotle-adobo braised beef that shreds easily, then gets tossed back into its juices for rich flavor. Warm corn tortillas and fresh toppings keep every bite bright and balanced.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Mexican
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Beef and sauce
  • 2.5 lb beef chuck roast or flank steak
  • 3 chipotle peppers in adobo sauce minced
  • 0.5 cup beef broth
  • 0.25 cup lime juice about 2 limes
  • 4 garlic minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Toppings and serving
  • 1 small corn tortillas for serving
  • 1 diced white onion
  • 1 fresh cilantro
  • 1 lime wedges
  • 1 salsa verde
  • 1 sliced radishes

Equipment

  • 1 Dutch oven

Method
 

Braised beef in the slow cooker
  1. Place the beef chuck roast or flank steak into the slow cooker.
  2. In a bowl, whisk together the chipotle peppers in adobo sauce, beef broth, lime juice, minced garlic, cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper until the mixture looks evenly combined.
  3. Pour the chipotle-adobo sauce over the beef so it’s well coated.
  4. Cook on low for 7–8 hours, or high for 4 hours, until the beef is completely tender and shreds easily.
  5. Remove the beef, shred it with two forks, and return it to the slow cooker.
  6. Toss the shredded beef in the juices until the meat looks glossy and evenly coated.
Warm and assemble tacos
  1. Warm the small corn tortillas on a dry skillet or open flame until they are pliable and lightly warmed with a few spots.
  2. Serve the shredded beef in tortillas and top with diced white onion, fresh cilantro, lime wedges, salsa verde, and sliced radishes.

Notes

Pro tip: shred the beef while it’s still warm, then toss it in the juices for a few minutes so the strands absorb maximum flavor. Refrigerate leftovers in a sealed container for up to 4 days; rewarm in a skillet or microwave. Freezing is yes—freeze in portions up to 3 months and thaw overnight in the fridge. For a gluten-free option, ensure your salsa verde is labeled gluten-free; the rest of the recipe is naturally gluten-free.