Crock Pot Steak Tacos

5 from 1 vote

This delicious Crock Pot Steak Tacos is so simple but takes street tacos to the next level. Try these flavorful shredded beef tacos!

Prep Time10

Cook Time8

Total Time8 10

Course: Main Course

Cuisine: Mexican

Servings:

Author: Carrie Barnard

Ingredients

2 pounds Flank Steak
1 can Chipotle Peppers in Adobe Sauce chopped, (7 ounces)
1/2 cup Lime Juice (freshly squeezed)
1 Onion (sliced)
4 cloves Garlic (minced)
1 teaspoon Ground Cumin
1 teaspoon Dried Oregano
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
12-16 Soft Corn or Flour Tortillas
Optional toppings: shredded lettuce, diced tomatoes, crumbled queso fresco, sliced avocado, chopped fresh cilantro, lime wedges

Instructions

Place the flank steak in the bottom of a 6-quart crock pot.
In a bowl, mix together the chopped chipotle peppers, lime juice, sliced onion, minced garlic, ground cumin, dried oregano, salt, and pepper. Pour the mixture over the steak in the crock pot.
Cover the crock pot and cook on low heat for 6-8 hours until the steak is tender and easily shreds with a fork.
Remove the steak from the crock pot and place it on a cutting board. Using two forks, shred the meat into bite-sized pieces.
Return the shredded steak to the crock pot and stir to combine with the cooking liquid and chipotle-lime mixture.
Warm the tortillas according to the package instructions.
Serve the shredded steak in the warm tortillas, topped with your favorite taco toppings and enjoy!

Video

Notes

The toppings are not included in the nutritional information for this tacos.

Cooking on low for 6-8 hours is crucial as it gently tenderizes the meat without drying it out. If pressed for time, a high setting for about 3-4 hours could work, but the texture is best on low.

Refrigerate any leftovers in an airtight container for up to 5 days.

Nutrition

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