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This slow cooker street taco creation turns basic ingredients into an incredible Mexican meal without much work. The flank steak gets super soft as it cooks with classic spices, bringing real street taco taste straight to your dining table.
I found this dish during a super busy time when I needed more family meals that could cook while I wasn't home. Now my teens ask for these tacos nearly every week, saying they're tastier than what we get from the neighborhood taco truck.
Ingredients
- Flank steak a tasty cut that gets fork-soft during slow cooking
- Beef broth makes a flavorful liquid that keeps everything juicy
- White onion gives a nice aroma that softens while it cooks
- Fresh cilantro adds that zingy herb flavor you need for real street tacos
- Lime juice makes the meat softer and brings that must-have citrus kick
- Chili powder cumin paprika these spices together create that true street taco taste
- Mini corn tortillas more genuine than flour ones for street-style tacos
- Butter when frying tortillas makes them taste better than just using oil
How To Make Simple Crock Pot Street Tacos
- Prepare the meat
- Put your flank steak in the slow cooker and coat with olive oil. This helps the spices stick and locks in moisture during the long cook time.
- Create the spice blend
- Combine garlic chili powder paprika salt pepper and cumin in a little bowl until mixed well. Spread this mix all over the steak making sure to get it into any folds of the meat.
- Add aromatics and liquid
- Scatter chopped cilantro and diced onions on top of your seasoned beef. Pour lime juice right on the steak then add beef broth around the edges so you don't wash away the spices you just put on.
- Slow cook to perfection
- Put the lid on and cook on low for 68 hours or high for 34 hours. The meat's done when you can easily pull it apart with forks. This slow method breaks down all the tough bits for super soft beef.
- Shred and finish the meat
- Take two forks and pull the beef apart while it's still in the juice. This lets the meat soak up more flavor. Squeeze fresh lime on the shredded beef and mix it gently.
- Prepare the tortillas
- Melt butter in a big pan over mediumhigh heat. Cook each small corn tortilla about a minute on each side until soft with light brown spots. This quick butter fry makes them taste rich and keeps them bendy.
- Assemble your tacos
- Use two mini tortillas for each taco. Put a big scoop of shredded beef on top and add whatever extras you like such as diced onion fresh cilantro and a squeeze of lime.
My family loves these best with a simple toppings bar that includes diced white onion fresh cilantro cotija cheese and lime wedges. My husband always wants the double tortilla after his many trips through Mexico in the past.
Make-Ahead and Storage Options
This beef actually tastes better after sitting a while as the flavors mix together more. You can make the meat up to two days early and keep it in the fridge in its juice. When you want to eat it just warm it up on the stove or in the microwave then fry fresh tortillas.
Extra cooked beef freezes really well for up to three months. Put it in sealed containers with some of the cooking juice to keep it moist. Let it thaw in the fridge overnight for easy reheating.
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Customization Ideas
This dish works great as a starting point for trying new things. Want it hotter? Toss in 12 chopped chipotle peppers with adobo sauce in the slow cooker. Like it sweeter? Add 2 tablespoons of brown sugar to your spice mix. The meat works great in other dishes too like quesadillas nachos burrito bowls or taco salads.
If you don't eat beef chicken thighs or pork shoulder work just as well with the same cooking steps. Each meat brings its own taste while still giving you that amazing soft texture and flavor combo.
The History Behind Street Tacos
Real Mexican street tacos started as food for everyday folks sold from carts or small stands. They use basic ingredients with big flavors on small corn tortillas. People started using two tortillas as a smart way to stop juicy fillings from breaking through one tortilla while eating on the move.
This slow cooker version brings that street food feel into your kitchen with all the true flavors but way less work. While it's not exactly like what you'd get in Mexico it captures what makes street tacos so popular.
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Frequently Asked Questions
- → Can I switch to a different meat for these tacos?
Sure! While flank steak is great, chuck roast, brisket, or chicken thighs also work. Just keep in mind the different textures and adjust cooking times—chicken usually needs less time to cook than beef.
- → What can I do to make these tacos spicier?
For more heat, toss in some sliced jalapeños or chipotle peppers in adobo sauce with the beef. Adding extra chili powder or a pinch of cayenne pepper to the mix works too. Spicy toppings like fresh jalapeño slices or hot sauce will satisfy heat lovers.
- → What topping options do I have for these tacos?
Go with the classics: onions, cilantro, lime, and salsa. For extra flair, try cotija cheese, avocado chunks, pickled onions, shredded cabbage, or creamy slaw. Crisp radishes or Mexican crema also work great!
- → What parts can I prep ahead of time?
You can mix the spice rub, slice onions, and chop cilantro in advance. Place everything into the crock pot the night before, refrigerate it, then cook it the next day. The meat can also be cooked and shredded up to two days before serving; just reheat it as needed.
- → Is there another way to heat tortillas other than frying them in butter?
Definitely. Frying in butter is tasty, but you can use olive oil or avocado oil for a different flavor. For something lighter, warm them on a dry skillet or flick over an open flame for a smoky touch. Try microwaving them wrapped in damp paper towels too.
- → How should I store and heat leftovers?
Keep the shredded meat separate from tortillas and toppings in airtight containers. It'll last up to 4 days in the fridge or 3 months frozen. Reheat the beef in a skillet with a splash of broth or microwave it covered with a damp paper towel. Don't forget to warm fresh tortillas before eating!