Crockpot Carne Asada Recipe
This Crockpot Carne Asada recipe offers a flavorful and tender way to enjoy Mexican-style shredded beef using a slow cooker. The beef is marinated in a zesty blend of citrus juices, soy sauce, and spices, then slow-cooked until perfectly tender. For added texture and flavor, the shredded beef is finished by crisping the edges in a hot oven or on the grill. This versatile dish is perfect for tacos, bowls, or any Mexican-inspired meal.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Low Salt
Ingredients
Beef and Aromatics
- 2 lbs lean beef chuck roast (fully trimmed) or flank steak
- 1 onion, chopped
- 2 garlic cloves, chopped
Marinade and Seasonings
- 2 tbsp fresh orange juice
- 2 tbsp lime juice
- 2 tbsp low sodium soy sauce
- 1 tbsp ancho chile powder (or regular chili powder)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp oregano
Instructions
- Make the marinade. In a small bowl, combine the fresh orange juice, lime juice, low sodium soy sauce, ancho chile powder, garlic powder, onion powder, cumin, paprika, and oregano. Mix well until all the ingredients are fully blended to form a spicy citrus marinade.
- Add meat, onions, and garlic to the slow cooker. Place the trimmed chuck roast or flank steak at the bottom of the slow cooker. Scatter the chopped onion and garlic over the meat for added flavor.
- Pour marinade over the meat. Carefully pour the marinade mixture evenly over the beef, onions, and garlic in the slow cooker, ensuring the meat is well coated.
- Slow cook the beef. Cover and cook on low for 6 to 8 hours. If using chuck roast, cook closer to 8 hours; flank steak will be tender in about 6 hours. The beef is done when it is fork-tender and shreds easily.
- Shred or slice the beef. Remove the beef from the slow cooker and shred it using two forks. For flank steak, you may also thinly slice the meat if you prefer larger pieces.
- Crisp the edges. Preheat your oven or grill to 450°F (232°C). Spread the shredded beef on a foil-lined baking sheet and drizzle with some of the cooking liquid to keep it moist. Cook the beef for 15-20 minutes (for chuck roast) or 7-10 minutes (for flank steak), until edges become caramelized and crispy.
- Serve. Taste the crispy carne asada and add more cooking liquid if desired. Serve warm as tacos, bowls, or your favorite Mexican dishes.
Notes
- Using chuck roast will yield more shredded meat with a rich flavor, while flank steak offers a leaner option with a slightly different texture.
- Low sodium soy sauce helps control the salt level but maintains umami flavor.
- The caramelizing step is optional but highly recommended for added texture and enhanced flavor.
- Leftovers can be refrigerated for up to 3-4 days or frozen for longer storage.
- Adjust chili powder quantity to suit your desired heat level.
Find it online: https://cookedbysarah.com/crockpot-carne-asada-recipe/