I live in Los Angeles, home to many great taco trucks and stands. To replicate the “street” taco experience for dinner at home on a busy workday, I came up with this slow cooker recipe. I wanted to recreate the taste of carne asada without having to grill or sauté the meat.
Use a beef chuck roast for tenderness and big flavor. In addition to tacos, you can use this beef for burritos, enchiladas, quesadillas—whatever you like.
This recipe is dead simple and will make your kitchen smell amazing. I hope you like it. ¡Buen provecho!
Step 1: Gather Your Ingredients.
1 tsp. ground cumin
3 tbsp. dried oregano leaves
2 tsp. kosher salt
1 cup Mexican beer
juice of 1 lime (about 3 tsp.)
3 lbs. beef chuck roast
8 whole cloves garlic, peeled
To serve...all optional, except for the tortillas
warm corn tortillas
diced white onion
pickled jalapenos and carrots
Step 2: Set Up the Meat.
Add the first five ingredients to your slow cooker and stir. Add the meat, turning it to coat. Toss the garlic cloves on top. (You can do this step the night before and store your slow cooker insert, covered, in the refrigerator.)
Step 3: Let the Slow Cooker Do Its Thing.
Cover the slow cooker. Cook 9 to 11 hours on low.
Step 4: Dice the Meat and Assemble the Tacos.
By this point, the meat should be fork-tender. Taste and adjust seasoning. Heat up some tortillas and wrap the stack in a clean dishtowel to keep them warm. Drain the meat and dice it across the grain. Assemble your tacos with whatever toppings you’d like.
Step 5: Take a Bite!
Step 6: Accompany Your Tacos With Appropriate Music. (Optional, But Highly Recommended.)
Morrissey (beloved in East L.A.)
First Prize in the
Crock Pot Challenge