Street Corn Crockpot Shredded Beef (Print-Friendly Version)
Juicy shredded beef and street corn combine in crispy tortillas for a vibrant, crowd-pleasing meal.
# Ingredients You'll Need:
→ Shredded Beef Filling
01 -
1.36 kg chuck roast
02 -
2 g salt
03 -
2 g black pepper
04 -
1 g garlic powder
05 -
4 g ground cumin
06 -
4 g dried cilantro
07 -
4 g chili powder
08 -
0.5 g cayenne pepper
09 -
1 medium onion, chopped
10 -
480 ml beef broth
11 -
15 g minced garlic
12 -
115 g canned green chiles
13 -
15 ml vegetable oil
→ Taco Assembly
14 -
1 package (approx. 12) corn tortillas, white or yellow
15 -
200 g Chihuahua cheese, shredded
→ Street Corn Topping
16 -
2 g salt
17 -
2 g smoked paprika
18 -
2 g chili powder
19 -
2 g garlic powder
20 -
2 g onion powder
21 -
8 ml olive oil
22 -
600 g corn kernels (fresh, frozen, or canned)
23 -
120 g mayonnaise
24 -
60 g queso fresco, crumbled
25 -
15 g fresh cilantro, chopped
26 -
1 lime, juiced
# How to Make It:
01 -
Season the chuck roast on both sides with salt, black pepper, and garlic powder. Heat a skillet over medium-high heat, add 15 ml of oil, and sear the roast on all sides until deeply browned.
02 -
Place the seared chuck roast into a slow cooker. Sprinkle with the additional salt, pepper, cumin, dried cilantro, chili powder, and cayenne pepper. Add chopped onion, beef broth, minced garlic, and green chiles. Stir to combine, then cover and cook on low for 7–8 hours.
03 -
Remove the beef from the cooker and shred using two forks, discarding excess fat. Return shredded beef to the slow cooker to soak up the juices and keep warm.
04 -
Heat a large skillet over medium heat and add a little oil. Place tortillas in the skillet, browning lightly on both sides. Sprinkle with shredded Chihuahua cheese and let melt slightly.
05 -
Top each tortilla with a generous spoonful of shredded beef. Fold the tortillas and cook each side until golden and crispy. Transfer tacos to paper towels to absorb excess oil.
06 -
Heat a skillet over medium-high heat and add 8 ml olive oil. Add corn and season with salt, smoked paprika, chili powder, garlic powder, and onion powder. Sauté until the corn is caramelised and golden.
07 -
Transfer browned corn to a bowl. Add mayonnaise, queso fresco, fresh cilantro, and lime juice. Mix thoroughly until well coated.
08 -
Top the hot, crispy beef tacos with spoonfuls of street corn mixture. Serve immediately with extra lime wedges on the side.
# Extra Information:
01 -
For best texture, allow the shredded beef to rest in the cooking juices for at least 10 minutes before serving.
02 -
Heating tortillas before assembly prevents cracking and ensures even crisping.