Description
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.
Ingredients
Scale
- 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
- Prep Time: 5 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 373
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 49 g
- Cholesterol: 120 mg