Crockpot Beef Tacos Recipe

Cooking beef in the crockpot makes this taco recipe super easy. Serve with some zesty salsa and any of your favorite garnishes.

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Unimpressed.  Not disgusted, just unimpressed.  Biting into my first taco as a child, the corn taco shell (from a box) perfectly molded and perfectly bland, fell apart and tasted more like paper than corn.  Yes, I ate paper as a kid, I know the taste of paper well.  I don’t know why I did it, I was that kid, one of my many secret shames.

Inside the ‘taco shell’ was ground beef seasoned with a supermarket seasoning packet and topped with cheese and lettuce.  As a child, I was unimpressed but ate every last bite.  In our house food was precious, food did not go to waste, not even brussel sprouts.  My occasional experiences with tacos ran the gamut from supermarket ‘tacos-in-a-box’ to soul stirring street tacos in Mexico from abuelas dedicated to their craft.  Once I tried a real taco, there was no looking back for me, I was hooked on the finer fare of this street food.  These are made with my Easy Salsa Verde but you can use store bought for ease.

There truly is an infinite number of ways one can prepare a taco so I will not pretend to have the ‘best’ taco recipe or the ‘most amazing’ taco recipe.  I feel that attitude is an insult to the real ‘taco chefs’, the madres and abuelas at their food stalls and in their own cocinas.  I will stay in my lane and just report what I like about the tacos I have learned how to create over the years.

I like this recipe because it is simple, does not require any super special equipment (most people have a crockpot), requires some skill but nothing ‘chef’ like and is, of course, delicious.  The seasonings you actually put in the crock pot is very flexible.  The meat cooks on low heat for 6-8 hours, easily shreds and absorbs the seasonings well.  Frying the tortillas is where you will learn some skills that will serve you well in the future.   It’s easy, don’t worry, just allow an extra 10 minutes of cooking time to practice and all will be well.

Tacos take on many shapes.  Hard shell, soft shell, flour, corn, chicken, goat, beef, pork, fish, egg, chorizo, sour cream, cheese, salsa, tomatoes, potatoes, lettuce, cabbage, avocado, guacamole, cotija, cilantro, chiles, onions, bacon etc.  The list is endless which is another reason not to claim to have the ‘best’ taco recipe.  Keep an open mind and you will see tacos in your future as breakfast, lunch and dinner, both for a sit down meal and on-the-go.

Remember what you learn while frying your own taco shells, you will get better and faster with every go.  The taste and texture is worth the little extra effort and it really isn’t hard, just a little scary if you are doing this for the first time, you CAN do it!

If you are in the mood to try something new, try Traditional Honduran Baleadas.

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Buen Provecho y’all!