Crock Pot Carne Asada
This crock pot carne asada recipe combines smoky spices and bright citrus, soaked into juicy shredded steak. Only 5 minutes to prep and perfect for taco night!
Servings: 4 to 6 servings
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 to 1½ teaspoons salt or to taste
- ¾ teaspoon freshly ground black pepper or to taste
- 2 pounds flank steak
- 2 teaspoons chili powder
- 1 teaspoon paprika
- ½ teaspoon cumin powder
- ½ cup freshly squeezed orange juice
- 1 lime juiced
- 4 cloves garlic
- 1 teaspoon dried oregano
- chopped cilantro for serving
Instructions
- Sear the steak. Heat olive oil in a large skillet over medium-high heat. Pat the flank steak dry and season it with salt and pepper. Sear the steak, about 2 minutes per side. Transfer the steak to your crockpot.
- Blend the sauce. Add chilli powder, paprika powder, cumin powder, orange juice, lime juice, garlic, and oregano to a small blender. Blend until well combined.
- Combine and cook. Pour the sauce over the meat. Cover and cook the flank steak on the LOW setting for 8 hours.
- Shred. Once the flank steak is cooked, remove it from the crock pot and shred it with two forks. Return it to the crock pot and toss the meat with the leftover juices.
- Serve. Serve the carne asada warm with tortillas, lime wedges, and chopped cilantro.
Notes
- Instead of flank steak, you can use skirt steak or top sirloin steak.
- Make sure you sear your meat before cooking. Searing the meat locks in all the juices and flavor.
- Do not skip citrus in the recipe. They tenderize the meat.
- For a spicy version, you can use chipotle chili or jalapeños. Blend them with the rest of the ingredients in the blender.
Nutrition
Serving: 6ounces | Calories: 373kcal | Carbohydrates: 7g | Protein: 49g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 136mg | Sodium: 1011mg | Potassium: 911mg | Fiber: 1g | Sugar: 3g | Vitamin A: 627IU | Vitamin C: 21mg | Calcium: 79mg | Iron: 4mg
