Crock Pot Street Tacos (Print)
Tender beef slow-cooked with Mexican spices, served on buttery corn tortillas for a flavorful, customizable meal.
# Ingredients:
→ Meat
01 -
3 lbs flank steak
→ Aromatics
02 -
1/2 white onion, chopped
03 -
1 bundle cilantro, chopped
04 -
2 teaspoons minced garlic
→ Spices & Seasonings
05 -
1 tablespoon chili powder
06 -
1 teaspoon paprika
07 -
1 teaspoon cumin
08 -
1 teaspoon salt
09 -
1 teaspoon pepper
→ Liquids
10 -
1 tablespoon olive oil
11 -
1 cup beef broth
12 -
2 fresh limes, juiced
13 -
1/4 cup butter
→ Serving
14 -
24 mini corn tortillas
# Directions:
01 -
Place the flank steak in a slow cooker and rub with olive oil.
02 -
In a small bowl, combine garlic, chili powder, paprika, salt, pepper and cumin. Rub this spice mixture evenly over the steak.
03 -
Top the seasoned steak with juice from one lime, chopped cilantro and diced onions. Pour beef broth around the steak in the slow cooker.
04 -
Cover and cook on low for 6-8 hours or on high for 3-4 hours until meat is tender and easily shreds.
05 -
Shred the cooked beef with two forks and drizzle with the remaining lime juice, stirring to combine.
06 -
Melt butter in a large skillet or griddle over medium heat. Fry the mini corn tortillas in the butter for about 1 minute until soft and slightly crisp at the edges.
07 -
Allow tortillas to cool slightly before assembling. Stack two mini tortillas per taco and top with the shredded beef and your preferred toppings.
# Notes:
01 -
For enhanced flavor, consider marinating the beef overnight in the refrigerator.
02 -
Slow cooking on low heat yields the most tender, flavorful results.
03 -
Frying the tortillas in butter creates a delicious crispy-soft texture that complements the tender beef.
04 -
Double-stacking the mini tortillas provides better structural support for the filling.