These Beef Street Tacos are not only delicious, but they are also super easy to make in your Crock-Pot Slow Cooker. All ingredients in one pot for 8 hours and awesome tacos!
For these street tacos, you can either use corn or flour tortillas. In case you didn't know, corn tortillas come in either yellow or white corn. Use whatever you like or have on hand. The star of this recipe is the meat filling.
If you are wondering what the difference is between a street taco and a regular taco is the size of the tortillas. They are typically smaller than a regular tortilla. If you can't find any at your local grocery store use what you have on hand.
💭 Slow Cooker Tip
Try to resist as much as possible the temptation to open the lid while it's cooking as the slow cooker loses heat. By just opening the lid to stir the contents can make the internal temperature drop by 10°F to 15°F.
For the beef broth, you have a couple of options. You can either use pre-made broth from a can or tetra pak, make your own with a beef bouillon cube or some beef flavored better than bouillon.
As with any taco recipe, you can use whatever toppings you like. This is totally up to your personal preferences. The toppings I list on the recipe card are some of the more common toppings.
If you have some leftover meat, you can use it to make some enchiladas or even use some in a quesadilla. My wife even put some in a bun and made a sandwich out of it. The possibilities are endless.
🌮 How many Tacos per Person
For planning purposes, you should plan for two tacos per person. Each taco will have approximately 2 ounces of meat plus toppings. For reference, a 3-pound chuck roast will yield about 48 ounces once cooked.
For more great recipes like this one, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this Beef Street Tacos recipe in your slow cooker (see recipe card for quantities): Chuck Roast, Salt, Pepper, Yellow Onion, Beef Broth, Tomato Paste, Ground Cumin, Chili Powder and Tortillas. Optional toppings: Mexican Blend Cheese, Fresh Cilantro, Sour Cream, Fresh Lime and Salsa.
🥣 How to make Beef Street Tacos
Season the Chuck Roast with salt and pepper.
Place the chuck roast in the slow cooker. Add all the remaining ingredients to the slow cooker.
Cover and cook on low for 8 hours or until the roast is fork-tender.
Remove the roast from the slow cooker and shred into bite-size pieces using a couple of forks.
Return the shredded meat to the slow cooker and toss in the remaining juices.
Serve in flour or corn tortilla and top with your favorite toppings.
Slow Cooker Beef Street Tacos
- Slow Cooker
- 3 lbs Chuck Roast
- Salt and Pepper, to taste
- 1 Yellow Onion, diced
- 1 Cup Beef Broth
- 4 oz Tomato Paste
- 1 teaspoon Ground Cumin
- 1 tablespoon Chili Powder
- Mexican Blend Cheese
- Fresh Cilantro
- Sour Cream
- Fresh Lime
- Season the Chuck Roast with salt and pepper.
- Place the chuck roast in the slow cooker. Add all the remaining ingredients to the slow cooker.
- Cover and cook on low for 8 hours or until the roast is fork tender.
- Remove the roast from the slow cooker and shred into bite size pieces using a couple of forks.
- Return the shredded meat to the slow cooker and toss in the remaining juices.
- Serve in a flour or corn tortilla and top with your favorite toppings.
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.