Description
This Cinco de Mayo recipe for Slow Cooker Beef Street Tacos is sure to become a fiesta favorite. Flavorful, shredded beef made low and slow in a Crockpot, is a great addition to your Cinco de Mayo party and taco bar feast.
Ingredients
- 2 teaspoons Chili Powder
- 1 teaspoon Salt
- 1 teaspoon Ground Cumin
- 1 teaspoon Oregano
- 1 teaspoon Garlic Powder
- ½ teaspoons Onion Powder
- ½ teaspoons Pepper
- 3 pounds Beef Chuck Roast
- 12 ounces, fluid Pineapple Juice
- Flour Tortillas, To Serve
- Your Favorite Taco Toppings, To Serve
Preparation
In a small bowl, combine chili powder, salt, ground cumin, oregano, garlic powder, onion powder, and pepper.
Coat all sides of chuck roast with seasoning blend and put into slow cooker with pineapple juice. Cook on low for 8–10 hours, or until fork tender.
When cooked, shred meat and make tacos by placing a small helping of beef in the center of tortilla and top with pico de gallo, salsa, sour cream, queso fresco, cilantro, diced tomatoes, sliced avocados, diced onion, and/or hot sauce.
