Carne Asada Crockpot Tacos
This slow-cooked carne asada recipe creates tender, juicy shredded steak infused with a bold blend of lime, garlic, and spices. Perfectly served in warm corn tortillas with fresh toppings, it’s a flavorful and satisfying taco meal that’s simple to prepare and sure to impress.
Ingredients
Main ingredients
- 1.5 to 2 pounds flank or skirt steak fresh and red
- 3 tablespoons olive oil for marinade base
- 2 teaspoons adobo
- 1 teaspoon complete seasoning
- 0.5 teaspoon cumin
- 1 teaspoon cracked black pepper split for marinating and finishing
- 6 cloves garlic chopped fine
- 2 limes juiced fresh
- 2 cuties or 1 orange juiced fresh
- 1 tablespoon red wine vinegar adds tang
- 0.25 cup water to loosen marinade
- 20 white corn tortillas for tacos
- pico de gallo fresh toppings option
- guacamole, sour cream, lettuce, queso fresco fresh toppings options
Instructions
Instructions
- Get all your ingredients ready and chop the garlic. Mix olive oil, adobo, complete seasoning, cumin, half your black pepper, garlic, lime juice, orange juice, and red wine vinegar in a bowl.
- Drop your flank or skirt steak in the crockpot. Pour the marinade over the meat, making sure every inch is coated.
- Set the crockpot to low and cook for 360 minutes (6 hours). For a quicker option, cook on high for 180 to 240 minutes (3 to 4 hours).
- When done, gently pull the steak out and shred it with two forks.
- Put the shredded meat back into the crockpot and mix it with the juices.
- Heat your corn tortillas until warm and pliable. Load them with the carne asada and your favorite toppings.
Notes
Make extra marinade for dipping sauce, use pre-minced garlic if preferred, swap orange juice for pineapple juice, warm tortillas in damp towel, and add jalapeños for heat.