Tender Slow-Cooked Street Tacos

This crock pot street taco recipe transforms simple ingredients into an authentic Mexican feast with minimal effort. The slow-cooked flank steak becomes incredibly tender as it simmers in a blend of traditional spices, creating that distinctive street taco flavor right in your home kitchen.

I discovered this recipe during a particularly busy month when I needed more family dinners that could cook while I was at work. My teenagers now request these tacos almost weekly, claiming they're better than our local taco truck.

Ingredients

• Flank steak a flavorful cut that becomes fork tender when slow cooked
• Beef broth creates a rich cooking liquid that keeps the meat moist
• White onion adds aromatic flavor that mellows beautifully during cooking
• Fresh cilantro brings bright herbaceous notes essential to authentic street tacos
• Lime juice the acidity tenderizes the meat and adds classic citrus flavor
• Chili powder cumin paprika this spice trio creates that distinctive street taco profile
• Mini corn tortillas traditional and more authentic than flour for street style tacos
• Butter for frying tortillas creates a rich flavor impossible to achieve with oil alone

How To Make Easy Crock Pot Street Tacos

Prepare the meat

Place flank steak in your slow cooker and rub with olive oil. This creates a base for the spices to adhere to and helps seal in moisture during the long cooking process.

Create the spice blend

Mix garlic chili powder paprika salt pepper and cumin in a small bowl until fully combined. Rub this mixture generously over all surfaces of the steak working it into any natural folds in the meat.

Add aromatics and liquid

Sprinkle chopped cilantro and diced onions over the seasoned meat. Pour lime juice directly over the steak then add beef broth around the sides avoiding washing off the spice rub you just applied.

Slow cook to perfection

Cover and cook on low for 68 hours or high for 34 hours. The meat is ready when it easily shreds with two forks. The slow cooking process allows the tough connective tissues to break down completely resulting in meltinyourmouth beef.

Shred and finish the meat

Using two forks pull the meat apart while it remains in the cooking liquid. This allows the shredded beef to absorb more of the flavorful juices. Squeeze fresh lime juice over the shredded meat and gently toss to incorporate.

Prepare the tortillas

Melt butter in a large skillet over mediumhigh heat. Fry each mini corn tortilla for about one minute per side until soft with light golden spots. This quick fry in butter gives the tortillas a rich flavor and pliable texture.

Assemble your tacos

Stack two mini tortillas together for each taco. Add a generous portion of the shredded beef and top with your preferred garnishes like diced onion fresh cilantro and a squeeze of lime.

My family's favorite way to serve these is with a simple topping bar including diced white onion fresh cilantro cotija cheese and lime wedges. My husband insists the double tortilla is nonnegotiable after traveling extensively through Mexico years ago.

Make-Ahead and Storage Options

The beef portion of this recipe actually improves with time as the flavors continue to develop. You can prepare the meat up to two days ahead and store it in the refrigerator in its cooking liquid. When ready to serve simply reheat gently on the stovetop or microwave until warmed through then fry your tortillas fresh.

Leftover cooked beef freezes beautifully for up to three months. Portion it into airtight containers with some cooking liquid to maintain moisture. Thaw overnight in the refrigerator for easiest reheating.

Customization Ideas

This recipe serves as an excellent base that welcomes creativity. For a spicier version add 12 chopped chipotle peppers in adobo sauce to the slow cooker. Prefer a sweeter profile? Add 2 tablespoons of brown sugar to the spice rub. The meat also works wonderfully in other dishes beyond tacos including quesadillas nachos burrito bowls or taco salads.

For those avoiding red meat chicken thighs or pork shoulder make excellent substitutions following the same cooking method. Each brings its own character to the dish while maintaining the beloved tender texture and flavor profile.

The History Behind Street Tacos

Traditional Mexican street tacos originated as working class food sold by vendors from carts or small stands. They feature simple ingredients with bold flavors served on small corn tortillas. The double tortilla technique developed as a practical solution to prevent the juicy fillings from breaking through a single tortilla while eating on the go.

This slow cooker adaptation brings that street food experience into your home with all the authentic flavors but much less hands-on work. While not strictly traditional the results capture the essence of what makes street tacos so beloved.

Recipe FAQs

→ Can I use a different cut of meat for these street tacos?

Yes, while flank steak is specified, you can substitute with chuck roast, brisket, or even chicken thighs. Each will provide different textures and flavors, but all work well with the slow cooking method. Just adjust cooking times accordingly—chicken typically requires less time than beef cuts.

→ How can I make these tacos spicier?

To increase heat, add 1-2 chopped jalapeños or chipotle peppers in adobo sauce to the crock pot. You could also increase the chili powder or add cayenne pepper to the spice mix. Serving with hot sauce or fresh sliced jalapeños as a topping provides heat options for individual preferences.

→ What are the best toppings for street tacos?

Traditional street taco toppings include diced white onion, chopped cilantro, lime wedges, and a simple salsa. You can also add diced avocado, cotija cheese, pickled red onions, radishes, or Mexican crema. For added texture, consider cabbage slaw or pickled jalapeños.

→ Can I prepare any parts of this dish ahead of time?

Yes! You can prepare the spice rub and chop the onions and cilantro the night before. For maximum convenience, add all ingredients to the crock pot insert, cover, and refrigerate overnight. In the morning, simply place it in the slow cooker base and turn it on. The meat can also be cooked and shredded 1-2 days ahead, then reheated when ready to serve.

→ Are there alternatives to frying the tortillas in butter?

While butter adds rich flavor, you can substitute with olive oil or avocado oil for a different taste profile. For a healthier option, warm the tortillas on a dry skillet or directly over a gas flame for about 30 seconds per side. You can also wrap a stack of tortillas in damp paper towels and microwave for 30-45 seconds until soft and pliable.

→ How do I store and reheat leftovers?

Store the shredded beef separate from tortillas and toppings in airtight containers in the refrigerator for up to 4 days. The beef also freezes well for up to 3 months. To reheat, warm the beef in a skillet with a splash of beef broth to maintain moisture, or microwave with a damp paper towel covering it. Always heat fresh tortillas just before serving.