1. 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

1. Add the remaining seasoning and 1 1/2 cups of water.
2. 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.
3. 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

1. Add the remaining seasoning and 2 cups of water.
2. 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.

The assembly

1. 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.
2. Slap down a couple of tortillas (remember 2 tortillas = 1street taco) and load them with the shredded beef and desired toppings. Enjoy!