Description
Skip the taco truck and make these juicy, tender street tacos right in your slow cooker with virtually no effort. Your family will think you spent all day in the kitchen.
Ingredients
Scale
- 2 lbs chuck roast or boneless beef shoulder, trimmed and cut into chunks
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon vegetable oil
- 2 tablespoons fresh lime juice
- 1/4 cup beef broth or stock
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 12–16 small corn tortillas (street taco size)
- 1 cup fresh cilantro, chopped
- 1 medium red onion, finely diced
- 2 limes, cut into wedges
- 1 cup cotija cheese, crumbled
- Your favorite salsa or hot sauce
Instructions
- In a small bowl, combine chili powder, cumin, oregano, salt, pepper, and cayenne (if using) to create your taco seasoning.
- Trim excess fat from chuck roast and cut into 2-3 inch chunks. Coat meat pieces thoroughly with the seasoning mixture.
- Heat vegetable oil in a large skillet over medium-high heat and sear the seasoned meat on all sides until browned (about 2-3 minutes per side).
- Place diced onion and minced garlic at the bottom of your slow cooker, then add the seared meat on top.
- Pour beef broth and lime juice over the meat, cover, and cook on low for 7-8 hours or on high for 4-5 hours.
- Once meat is fork-tender, transfer to a cutting board and let rest for 10-15 minutes.
- Shred the meat using two forks and return it to the slow cooker, stirring to coat with cooking juices. Let sit on warm setting for 15-20 minutes to absorb flavors.
- Meanwhile, prepare toppings and warm tortillas in a dry skillet for 30 seconds per side.
- To assemble tacos, place a spoonful of meat on each warm tortilla and top with cilantro, diced red onion, cotija cheese, and a squeeze of lime.
- Serve immediately with your favorite salsa or hot sauce on the side.