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Crock Pot Street Tacos

Crock pot street tacos feature fork-tender shredded beef slow-cooked with chili powder, cumin, orange juice, and beef broth. Serve the juicy meat in warm corn tortillas with diced onion, fresh cilantro, and lime wedges.
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Prep Time 15 minutes
Cook Time 9 hours
Total Time 9 hours 15 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Mexican
Calories: 535
Ingredients Equipment Method Notes

Ingredients
  

For the beef
  • 1 yellow onion large, thinly sliced
  • 4 cloves garlic minced
  • 3 lb boneless beef chuck roast thawed
  • 2 tsp chili powder
  • 1.5 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 cup low-sodium beef broth
  • 0.5 cup orange juice
  • 2 tbsp apple cider vinegar
For serving
  • 16 corn tortillas 6-inch
  • 0.5 cup white onion finely diced
  • 0.5 cup fresh cilantro chopped
  • 2 limes cut into wedges

Equipment

  • 1 6-quart slow cooker

Method
 

Cook the beef
  1. Spread the yellow onion and garlic in the bottom of a 6-quart slow cooker.
  2. Place the thawed chuck roast on top.
  3. Sprinkle the chili powder, cumin, oregano, salt, and black pepper evenly over the roast.
  4. Pour the beef broth, orange juice, and apple cider vinegar around the roast.
  5. Cover and cook on LOW for 8 to 9 hours or HIGH for 5 to 6 hours, until the beef is fork-tender and reaches about 195°F to 205°F.
  6. Transfer the beef to a cutting board.
  7. Shred the beef with two forks.
  8. Return the beef to the slow cooker and stir it into the cooking juices.
Serve
  1. Wrap the tortillas in a damp paper towel and microwave until warm and pliable, 45 to 60 seconds.
  2. Fill the tortillas with beef and top with the diced white onion and cilantro.
  3. Serve with lime wedges.

Notes

For the juiciest tacos, stir the shredded beef well into the cooking juices before serving. Refrigerate leftovers for 3–4 days; freeze for up to 3 months.