Crock Pot Street Tacos
Easy and flavorful Crock Pot Street Tacos featuring tender shredded carne asada, perfect for busy weeknights or party prep.
Ingredients
Main Ingredients
- 2 lbs carne asada (flank steak or skirt steak) Good marbling helps flavor.
- 1 medium onion, diced Yellow or white works; red adds color and saltiness.
- 4 cloves garlic, minced Don’t skip it; it builds depth.
- 1 cup beef broth Keeps the meat moist while cooking.
- 1 tablespoon chili powder The base of the taco flavor.
- 1 teaspoon ground cumin Warm, earthy note.
- 1 teaspoon paprika For color and a hint of smokiness.
- to taste salt and black pepper Add to taste.
- 8 corn or flour tortillas Warm before serving.
Toppings
- diced tomatoes For fresh topping.
- avocado slices For creaminess.
- cilantro For freshness.
- lime wedges For a citrusy finish.
- shredded cheese Optional topping.
Instructions
Preparation
- Place the whole carne asada in the bottom of the crock pot in a single layer.
- Scatter the diced onion and minced garlic over the steak.
- Pour in the beef broth, and sprinkle the chili powder, cumin, paprika, and a generous pinch of salt and pepper over everything.
- Cover and cook on low for 8 hours or on high for 4 hours, until the beef is fork-tender.
Shredding & Serving
- Remove the meat to a cutting board or leave it in the crock pot and shred with two forks.
- Mix the shredded beef back into the juices to keep it moist and flavorful.
- Warm tortillas and spoon the shredded beef into tortillas.
- Add your favorite toppings and enjoy!
Notes
For additional flavor, consider marinating the steak in lime juice before cooking or searing it before placing in the crock pot to develop a crust.