Slow Cooker Street Tacos
These Slow Cooker Street Tacos are tender, flavorful, and oh-so-simple! Using a chuck roast, Amanda’s homemade taco seasoning, and a quick oven finish, these tacos deliver authentic street taco taste with almost no effort. Perfect for busy weeknights, family gatherings, or game day spreads.
Equipment
- Slow cooker
- Casserole dish
- Forks for shredding
- Pastry brush (for oiling tortillas)
Ingredients
- 1 Chuck roast (2-3 pounds)
- 3–4 tbsp ASW Homestead Taco Seasoning
- 1 can (10 ounces) Beef consommé (or beef broth)
- 16–20 Street taco tortillas (corn or flour, gluten-free if needed)
- 1 package (8 ounces) Shredded cheese (cheddar, Mexican blend, or your favorite)
- 1/4 cup Avocado oil (or olive oil)
- Salsa, for serving
- Guacamole, for serving
- Queso, for serving
Instructions
- Season the roast: Rub the chuck roast generously with homemade taco seasoning. Place it in the slow cooker and pour beef consommé (or broth) over the top.
- Cook low and slow: Cover and cook on low for 6–7 hours, or until the meat is tender and shreds easily with a fork.
- Shred the beef: Transfer roast to a cutting board and shred using two forks. Return the meat to the slow cooker to soak up the flavorful juices.
- Assemble tacos: Preheat oven to 425°F. Brush tortillas lightly with avocado oil. Fill each with shredded beef and a sprinkle of cheese. Fold in half and place in a casserole dish.
- Bake to perfection: Bake 10–15 minutes, flipping once if needed, until tacos are golden and crispy.
- Serve: Top with salsa, guacamole, or queso and enjoy!
Notes
- Double It: This recipe easily doubles for large gatherings—just use a bigger roast and two pans for crisping.
- Freezer-Friendly: Shredded taco meat freezes beautifully. Store in airtight containers and reheat later for a quick meal.
- Gluten-Free Tip: We like using gluten-free corn tortillas for these tacos.