cantina beef and lime tacos

★★★★★ 6 Reviews
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By Tommy Curtis
from Sharps Chapel, TN

Super easy to fix, just put the main ingredient in the Crock Pot in the morning and it's ready at supper. This dish is also foolproof, you can't mess it up. My family loves this dish!

Blue Ribbon Recipe

Who is ready for a fiesta?! Forget Taco Tuesday, you'll want these tasty tacos every night. They're juicy and tender with the perfect balance of spices. This a fantastic go-to slow cooker taco recipe for adding a little spice to your every day.

— The Test Kitchen @kitchencrew
★★★★★ 6 Reviews
serves 4-5
prep time 30 Min
cook time 5 Hr
method Slow Cooker Crock Pot

Ingredients For cantina beef and lime tacos

  • 3-5 lb
    lean roast, any type but I use chuck the most
  • 2
    medium onions
  • 1 bunch
    fresh cilantro
  • 2
    limes
  • 2 clove
    garlic
  • 2
    avocados
  • 2 Tbsp
    cumin
  • 1 Tbsp
    Worchestersire sauce
  • 6 oz
    beer, bock or light beer works best (optional)
  • 2 Tbsp
    dried cilantro
  • 1 Tbsp
    chili powder
  • 2 can
    mild green chilies
  • 1 pkg
    corn or flour tortillas, corn works best
  • 5 oz
    Mexican queso fresco, or colby jack, shredded
  • 2 tsp
    salt to taste
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How To Make cantina beef and lime tacos

  • Roast placed in a slow cooker.
    1
    Rinse off your roast and place in the Crock Pot whole. You can sear it in a frying pan if you want, but it is not necessary.
  • Onion, beer, dried cilantro, cumin, chili powder, green chilies, Worcestershire sauce, garlic, salt, and lime juice added.
    2
    Add one onion (finely chopped), the beer, dried cilantro, cumin, chili powder, one can of the green chilies, the Worcestershire sauce, 2 cloves of garlic, salt, and the juice of one lime.
  • Setting the slow cooker.
    3
    Put slow cooker on low or high depending on how much time you have; it's done when it is fork-tender to shred easily.
  • Preparing the toppings.
    4
    When meat is ready, grate your cheese, slice up your second lime into 6 wedges, slice up your avocado, chop your cilantro, finely chop your second onion, and open the second can of green chilies. (You can also use green taco sauce in place of the second can of green chilies.)
  • Taco meat added to the warm tortillas.
    5
    Warm your tortillas in the microwave. Then take two corn or one flour tortilla and, using tongs, place a bit of the meat inside each taco shell.
  • Toppings added to the tacos.
    6
    Layer the cheese, cilantro, green chilies, onion, and avocado. Top with the juice of a lime wedge. You can also add sour cream if you want but they are good without it. Enjoy!!!
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