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.

Serves 4-6


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

lime wedges

cilantro leaves

diced white onion



hot sauce

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.)

Possible playlist:

Vicente Fernández

El Chicano

Los Lobos

Javier Solis

Juan Gabriel

Ramón Ayala


Julieta Venegas

Morrissey (beloved in East L.A.)

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    15 Discussions


    4 years ago on Introduction

    Oh, man! My favorite thing from when I used to live in SoCal! Making this TONIGHT!


    4 years ago on Introduction

    just fry the meat with onion and a little salt. no need of the spice.

    try salsa borracha: roast 2 jalapeños, tomato, half onion, smash it all together, then in a deep pan, pour the veggies with half dark beer (indio, negra modelo, leon) and let all ingredients mix in slow fire.

    drink the half beer and go get another one for the tacos.

    5 replies

    Reply 4 years ago on Introduction

    you can use the stove, but watch the fumes from the jalapeños. the traditional salsa borracha is made while making carne asada, on the outside, with charcoal. extra points if you use some chopped lard of the meat on it. maaan, im going to start making some instructables from all the tricks we use on the carnes asadas. i live in nothern mexico btw. here, carnes asadas are a serious thing,


    Reply 4 years ago on Introduction

    You should make an Instructable. This is definitely not carne asada, but my version of cooking meat using a crockpot. PS My ex-boyfriend's family was from Sonora. He turned out to be a big mentiroso but his mom sure could cook.


    4 years ago on Introduction

    If you want that your tacos taste propperly you have to cut your meat in little cubes and cook it in a pan with oil.

    Heat your tortillas also in the pan with a little bit of oil :)

    And also use Corona beer.

    I´m mexican, good instructable.

    1 reply

    4 years ago

    I love mexican food, and there's a little place that serves authentic mexican food, and their tacos are amazing! I've been searching for a simple recipe to see if I can make the same or close to it… this sounds amazing, and I can't wait to try it!

    1 reply