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Crock Pot Street Tacos

Crock Pot street tacos with chipotle-lime shredded beef are simmered low and slow until tender enough to shred easily. Serve the beef in warm corn tortillas with onion, cilantro, lime, salsa verde, and radishes for a classic street-style finish.
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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 For serving
  • 1 diced white onion For topping
  • 1 fresh cilantro For topping
  • 1 lime wedges For topping
  • 1 salsa verde For topping
  • 1 sliced radishes For topping

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Cook the beef
  1. Place the beef chuck roast or flank steak into the slow cooker.
  2. Whisk together chipotle peppers in adobo sauce, beef broth, lime juice, garlic, cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper until evenly combined.
  3. Pour the chipotle-lime sauce over the beef so it’s mostly covered.
  4. Cook on low for 7–8 hours, or on high for 4 hours, until the beef is completely tender and shreds easily.
Shred and warm tortillas
  1. Remove the beef, shred it with two forks, and return it to the slow cooker to toss in the cooking juices.
  2. Warm the small corn tortillas on a dry skillet or open flame just until pliable and lightly heated.
Assemble street tacos
  1. Serve the shredded beef in tortillas topped with diced white onion, fresh cilantro, lime wedges, salsa verde, and sliced radishes.

Notes

For extra tender beef, don’t lift the lid during the first 6 hours on low. Store leftovers in an airtight container in the fridge up to 4 days; reheat gently on the stovetop or microwave with a splash of juices. Freezing is yes—freeze shredded beef (without tortillas) up to 2 months. Swap to pork shoulder for a similar chipotle-lime street taco filling (same cooking approach and spice blend).