Shredded Beef Street Corn Tacos

Name: Shredded Beef Street Corn Tacos (Slow Cooker)
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 lb chuck roast; 1 tbsp salt, pepper, and garlic blend; 2 tbsp taco seasoning; 1 small white onion, chopped; 1 tbsp minced garlic; 1 (4 oz) can diced green chiles; 2 cups beef broth; 2 (15 oz) cans corn, drained; 1 tbsp olive oil; 1 tbsp chili lime seasoning; 1/2 cup mayonnaise; 1/2 cup fresh cilantro, chopped; 1/2 cup crumbled queso fresco; 1 lime, juiced; 1 package corn tortillas; 2 cups shredded Chihuahua cheese; 2 tbsp vegetable oil, for frying; Lime wedges, for serving

These slow cooker shredded beef street corn tacos combine tender, fall-apart beef with a creamy, tangy street corn topping for restaurant-style flavor at home.

⚡Slow Cooker

🌍Mexican 🏷️Shredded beef tacos 🏷️Street corn 🏷️Tacos 🏷️Slow cooker Chuck roast

🏷️

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TikTok

Total

8h 20m

Servings

6

Difficulty

Easy

Est. Cost

$32–$53

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

3 lb chuck roast
1 tbsp salt, pepper, and garlic blend
2 tbsp taco seasoning
1 small white onion, chopped
1 tbsp minced garlic
1 (4 oz) can diced green chiles
2 cups beef broth
2 (15 oz) cans corn, drained
1 tbsp olive oil
1 tbsp chili lime seasoning
1/2 cup mayonnaise
1/2 cup fresh cilantro, chopped
1/2 cup crumbled queso fresco
1 lime, juiced
1 package corn tortillas
2 cups shredded Chihuahua cheese
2 tbsp vegetable oil, for frying
Lime wedges, for servingoptional

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Instructions

1
Season the chuck roast generously with the salt, pepper, and garlic blend.
2
Sear the roast on both sides in a hot skillet until a brown crust forms.
3
Transfer the seared roast to a slow cooker. Top with taco seasoning, chopped onion, minced garlic, and diced green chiles.
4
Pour in the beef broth, cover, and cook on low for 8 hours.
5
To make the street corn, heat olive oil in a skillet over medium heat. Add the drained corn and chili lime seasoning.
6
Toast the corn, stirring occasionally, until it's lightly charred.
7
Remove the corn from the heat and transfer to a bowl. Add mayonnaise, chopped cilantro, crumbled queso fresco, and lime juice. Stir to combine.
8
Once the beef is tender, remove it from the slow cooker and shred it with two forks, discarding any excess fat.
9
Return the shredded beef to the juices in the slow cooker and stir.
10
To assemble the tacos, heat vegetable oil in a skillet. Dip a corn tortilla in the beef juices, place it in the skillet, and top with Chihuahua cheese and shredded beef.
11
Fold the tortilla and fry on both sides until crispy and golden brown.
12
Serve the tacos topped with the street corn salad and a side of lime wedges.

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Tips & Notes

Pro tips

Brown the chuck roast on all sides before adding to the slow cooker to develop deeper flavor through the beef.
Don't skip draining the canned corn thoroughly — excess liquid will make the street corn topping watery.
Shred the beef with two forks while it's still warm for cleaner, more uniform pieces.
Toast the corn tortillas immediately before serving to keep them crispy and warm.

Substitutions

Beef broth → chicken broth (reduces depth but works in a pinch)
Canned diced green chiles → fresh poblano peppers, roasted and diced (adds smokiness)
Corn tortillas → flour tortillas (loses the authentic street taco texture but acceptable)
Chili lime seasoning → lime zest + chili powder mixed together (1 tsp zest + ½ tsp powder approximates 1 tbsp seasoning)

Storage & make-ahead

Store shredded beef in an airtight container for up to 3 days; reheat in a skillet over medium heat. Assemble tacos fresh; store components separately for best texture.

Equipment

slow cooker · skillet (for crisping tortillas)

Common Questions

Can I make the shredded beef ahead of time?

Yes. Cook the beef in the slow cooker, shred it, and refrigerate for up to 3 days. Reheat gently before assembling tacos.

What's the best way to crisp the corn tortillas?

Lightly brush tortillas with olive oil and pan-fry in a skillet over medium-high heat for 30-45 seconds per side, or bake at 400°F for 5-7 minutes until crispy.

Can I use a different cut of beef?

Chuck roast is ideal for slow cooking due to its fat content and ability to shred. Brisket or bottom round will also work but may be slightly tougher.