Full disclosure – I had eaten many a street taco, before I actually learned out what made them “street” tacos. Turns out, the defining characteristics that separate street tacos from taco tacos are size and an extra (usually corn) tortilla. Street tacos are much smaller than regular tacos and built with an extra tortilla, making them easier to eat one-handed and on the go.
And if you’re not eating them on the street, but instead in the comfort of your own dining room, their small size also lends itself to fitting more tacos onto one plate. And who doesn’t want more tacos?!
This shredded beef version has been kid (and husband) tested and approved. And it’s super easy to make. I mean, really – you just toss four ingredients into your CrockPot or pressure cooker, set it, and forget it until it’s time to shred. But don’t take my word for it – try them out! Then, let me know how you liked them. 😉
Don’t forget the rules of food safety! Here is the short list:
- Always wash your hands before and after handling raw meat.
- Never thaw meat on the counter – instead thaw in the refrigerator, microwave or cool water bath.
- Always wash cutting boards and plates after having been in contact with raw meat.
- Always cook to appropriate internal temperatures. Safe internal temperatures vary based on cut. Hamburger must reach a safe and savory 160 degrees, while steak is safe at 145 degrees.
Shredded Beef Street Tacos – a not-authentic-but-still-delicious taco that you can make in your slow cooker or pressure cooker.
- 3 pound roast* (I used chuck roast)
- 1/4 cup dry ranch dressing
- 1/4 cup taco seasoning
- 1 1/2 – 2 cups water
- Mini corn tortillas
- Cheese of choice
- Pico de gallo
- Sour cream
- Whisk the ranch and taco seasoning together in a small bowl. Coat the roast in the seasoning mixture and place in your slow cooker or pressure cooker.
If pressure cooking
- Add the remaining seasoning and 1 1/2 cups of water.
- Put your pressure cooker lid on, lock it down, and cook on high pressure for 80 minutes. Natural release for 8-10 minutes, or until the pressure has completely released. This helps ensure really tender meat. Hit the quick release to be sure to let off any remaining pressure.
- Remove the roast from the pressure cooker, place in a 9×13 pan, and let the roast rest for 10 minutes before shredding. Once you’ve shredded the roast, add as much or as little of the cooking liquids as you’d like over the shredded beef.
If slow cooking
- Add the remaining seasoning and 2 cups of water.
- Cover your slow cooker and cook on low for 6 – 8 hours or until the beef is fork tender. Remove the roast from the slow cooker, place in a 9×13 pan, and let the roast rest for 10 minutes before shredding. Once you’ve shredded the roast, add as much or as little of the cooking liquids as you’d like over the shredded beef.
- Heat as many tortillas as desired in the microwave, in a cast iron skillet, or on an electric griddle – basically whatever method works best for you. Place them in a covered dish or wrap them in foil to keep them warm, if you’re only assembling a few at a time.
- Slap down a couple of tortillas (remember 2 tortillas = 1street taco) and load them with the shredded beef and desired toppings. Enjoy!
- *Because with 3 pounds of shredded beef you might have some leftovers – this recipe makes great shredded beef nachos and more street tacos then next day. 😉