Crockpot Street Tacos

Recipe by Daily Disher

Crockpot Street Tacos feature succulent beef chuck roast slow-cooked with garlic, onion, and lime juice until it shreds effortlessly, then piled onto warm corn tortillas with fresh cilantro and pico de gallo.

Course: Main

Cuisine: Mexican

Difficulty: Easy

Servings

Prep time

30 minutes

Cooking time

40 minutes

Calories

300 kcal

1 hour 10 minutes

Ingredients

2 pounds beef chuck roast

1 tablespoon olive oil

1 teaspoon salt

1 teaspoon black pepper

1 cup beef broth

2 cloves garlic, minced

1 onion, chopped

1 tablespoon lime juice

12 corn tortillas

½ cup cilantro, chopped

1 cup pico de gallo

Directions

Heat olive oil in a pan and sear the beef on both sides to lock in the flavors. This step is optional but recommended for richer taste.

Place the seared beef in the crockpot, adding salt, pepper, beef broth, garlic, onion, and lime juice. Stir to combine.

Cover the crockpot and cook on low for 8 hours or high for 4-5 hours until the beef is tender and shreds easily.

Remove the beef from the crockpot and shred using two forks. Return shredded beef to the crockpot and mix with juices.

Warm the corn tortillas in a pan over medium heat or directly on a gas flame for a slight char on the edges.

Assemble the tacos by adding the shredded beef onto the warmed tortillas, then topping with cilantro and pico de gallo.

Serve the assembled street tacos warm with a side of lime wedges and enjoy the burst of flavors and textures.

Nutrition Facts

Total number of serves:

4 servings

Calories:

300kcal

Cholesterol:

0mg

Sodium:

620mg

Potassium:

400mg

Sugar:

Protein:

Calcium:

60mg

Iron:

2mg

Crockpot Street Tacos

Healthy Fact of the Day