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Crock Pot Street Tacos

Crock pot street tacos with chipotle adobo beef are slow-cooked until the meat shreds easily, then tossed back into the cooking juices for maximum flavor. Serve in warm corn tortillas with onion, cilantro, lime, salsa verde, and radishes for a classic street-taco 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: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 slow cooker

Method
 

Slow-cook the beef
  1. Place the beef in the slow cooker. Spread it out so it sits in an even layer for consistent tenderness.
  2. Whisk together chipotle peppers in adobo sauce, beef broth, lime juice, garlic, cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Mix until you get a smooth, evenly colored sauce.
  3. Pour the sauce over the beef. Make sure the top is coated so the spices flavor every side.
  4. Cook on low for 7–8 hours or high for 4 hours until the beef is completely tender and shreds easily. Look for a pull-apart texture when tested with a fork.
Shred and finish
  1. Remove the beef and shred with two forks. Separate it into bite-size strands while it’s hot.
  2. Return the shredded beef to the slow cooker and toss in the juices. Stir until glossy and evenly coated.
Warm tortillas and serve
  1. Warm the corn tortillas on a dry skillet or open flame. Stop when they’re lightly blistered and pliable.
  2. Serve the beef in tortillas topped with diced white onion, fresh cilantro, lime wedges, salsa verde, and sliced radishes. Add toppings right before serving so the tortillas stay warm.

Notes

For the most shred-friendly beef, cook until it gives with gentle fork pressure—don’t rush the low setting. Store leftovers in an airtight container in the fridge for up to 4 days; freeze the shredded beef (without toppings) for up to 3 months. If you want a lighter option, swap in flank steak or a leaner roast and reduce the portion of fatty cuts while keeping the same chipotle sauce.