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Street Corn Crockpot Shredded Beef Tacos

Street Corn Crockpot Shredded Beef Tacos

This crockpot beef taco recipe is delicious topped with the creamy Street Corn mixture!
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Prep Time: 30 minutes
Cook Time: 8 hours
Course: Dinner
Cuisine: American
Keyword: Street Corn Crockpot Shredded Beef Tacos
Servings: 6 people

Ingredients

Crockpot Shredded Beef Tacos

  • 3 lb chuck roast
  • Salt, pepper, and garlic powder
  • 1 tsp each salt and pepper
  • 2 tsp each cumin and dried cilantro
  • 2 tsp chili powder
  • 1/2 tsp cayenne
  • 1 onion chopped
  • 2 cups of beef broth
  • 1 tbsp minced garlic
  • 4 oz green chiles
  • Oil for frying Vegetable or any oil you prefer
  • 1 package White corn tortillas
  • 1 bag Chihuahua cheese

Street Corn

  • 1/4 tsp salt
  • 1 tsp smoked paprika, chili powder, garlic powder, onion powder
  • 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

Instructions

Crockpot Shredded Beef Tacos

  • 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.
  • 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.
  • 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.
  • 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. Top each one with a spoonful of the meat. Fold the tortillas over and cook on both sides until golden brown and crispy.
  • Lay the tacos out on paper towels to absorb any extra grease.

Street Corn

  • Heat a skillet over medium-high heat. Add about 4 cups of corn and season with salt, smoked paprika, chili powder, garlic powder, and onion powder.
  • 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.
  • Top the crispy shredded beef tacos with the corn mixture and serve with extra limes! Enjoy!

Notes

This recipe makes about 15 - 18 tacos depending on how much meat you put in the tacos and how much of your chuck roast gets discarded from fat. 
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