Go Back

Crock Pot Street Tacos

Crock Pot street tacos with chipotle-adobo beef that turns tender enough to shred and soak up its own juices. Serve on warm corn tortillas with fresh onion, cilantro, lime, salsa verde, and radishes for classic Mexican street-taco flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Mexican
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Beef
  • 2.5 lb beef chuck roast or flank steak
Chipotle adobo sauce
  • 3 count chipotle peppers in adobo sauce minced
  • 0.5 cup beef broth
  • 0.25 cup lime juice about 2 limes
  • 4 clove 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
Taco fixings
  • 1 count small corn tortillas for serving
  • 1 cup diced white onion
  • 1 cup fresh cilantro
  • 1 count lime wedges
  • 1 cup salsa verde
  • 1 cup sliced radishes

Equipment

  • 1 slow cooker

Method
 

Cook the beef
  1. Place the beef chuck roast or flank steak in the slow cooker. Make sure the pieces fit in a single layer as much as possible.
  2. Whisk together the chipotle peppers in adobo sauce, beef broth, lime juice, garlic, cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Whisk until the mixture is evenly combined with no visible spice clumps.
  3. Pour the chipotle-adobo sauce over the beef. Coat the top so the seasoning can soak in during cooking.
  4. Cook on low for 7–8 hours (or high for 4 hours) until the beef is completely tender and shreds easily. The meat should pull apart with light pressure and look moist throughout.
Shred and finish
  1. Remove the beef from the slow cooker and shred it with two forks. Shred until the pieces break into bite-sized strands.
  2. Return the shredded beef to the slow cooker and toss in the juices. Stir to coat thoroughly so the beef stays flavorful and juicy.
Warm tortillas and serve
  1. Warm the small corn tortillas on a dry skillet or open flame. Heat just until pliable and lightly speckled, about 30–60 seconds per side.
  2. Serve the beef in tortillas topped with diced white onion, fresh cilantro, lime wedges, salsa verde, and sliced radishes. Finish with salsa verde drizzle so it pools slightly on the beef.

Notes

For the best shred, let the beef cook until it clearly falls apart when prodded, then toss it back into the juices for a few minutes before serving. Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently in a skillet or microwave with a splash of juices. Freezing is yes: freeze shredded beef in portions for up to 3 months and thaw in the fridge overnight. For a lower-sodium option, use reduced-sodium beef broth and taste the finished sauce before adding any extra salt.