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Street Corn Crockpot Shredded Beef Tacos on a white plate

Street Corn Crockpot Shredded Beef Tacos

Crispy, cheesy shredded beef tacos made in the slow cooker and topped with a creamy, lime infused street corn mixture.
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Prep Time 30 minutes
Cook Time 8 hours
0 minutes
Total Time 8 hours 30 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb chuck roast
  • Salt, pepper, and garlic powder For searing
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tsp cumin
  • 2 tsp dried cilantro
  • 2 tsp chili powder
  • 1/2 tsp cayenne
  • 1 onion Chopped
  • 2 cups beef broth
  • 1 tbsp minced garlic
  • 4 oz green chiles
  • Oil for frying Vegetable or any preferred oil
  • 1 package White or yellow corn tortillas
  • 1 bag Chihuahua cheese
  • 1/4 tsp salt For street corn
  • 1 tsp smoked paprika
  • 1 tsp chili powder For street corn
  • 1 tsp garlic powder For street corn
  • 1 tsp onion powder
  • 1/2 tbsp olive oil
  • 4 cups corn Fresh, frozen, or canned
  • 1/2 cup mayo
  • 1/2 cup Queso fresco cheese Crumbled
  • 1/2 cup fresh cilantro Chopped
  • 1 lime Juiced

Equipment

  • large skillet
  • Slow Cooker
  • Two forks for shredding
  • Spatula or tongs
  • Paper towels
  • mixing bowl

Method
 

  1. Season the chuck roast with salt, pepper, and garlic powder on both sides. Heat a skillet over medium-high heat. Add 1 tbsp of oil to the skillet. Sear the roast on all sides until it is browned.
  2. Put the chuck roast in a slow cooker. Season with salt, pepper, cumin, dried cilantro, chili powder, and cayenne pepper. Add the chopped onion, beef broth, minced garlic, and green chiles. Stir everything together.
  3. Cook on low for 7 to 8 hours. Once the meat is cooked, remove it from the crockpot, shred it with two forks, and discard any of the extra fat. Add the meat back to the crockpot, so it can stay juicy.
  4. Heat a large skillet over medium heat and add some oil to the skillet. Lay out a few of the tortillas and lightly brown them on both sides. Top them with shredded cheese and a spoonful of the meat. Fold the tortillas over and cook on both sides until golden brown and crispy.
  5. Lay the tacos out on paper towels to absorb any extra grease.
  6. Heat a skillet over medium-high heat. Add a little bit of oil, about 4 cups of corn and season with salt, smoked paprika, chili powder, garlic powder, and onion powder.
  7. Once the corn is browned, add it to a bowl. Add the mayo, queso fresco cheese, cilantro, and the juice of one lime. Stir everything together well.
  8. Top the crispy shredded beef tacos with the corn mixture and serve with extra limes.

Notes

This recipe makes about 15 to 18 tacos depending on how much meat you put in the tacos and how much of your chuck roast gets discarded from fat. You can use a store-bought taco seasoning packet instead of individual spices if preferred. If you cannot find Chihuahua cheese, shredded Monterey Jack cheese is a good replacement.
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