Slow Cooker Carne Asada

Carne Asada in a fix it and forget it recipe once you have the veggies cut into strips. The meat cooks right in the marinade, so there is no need to marinate the meat ahead of cooking saving you a step in the preparation process. Once the meat is tender and juicy, pull the steak out of the slow cooker, and slice it across the grain. Return to the slow cooker, and keep warm until ready to serve.

This recipe really couldn’t be easier, but it definitely doesn’t skip on flavor. The carne asada cooks in a citrus and vinegar based marinade that helps break down the protein fibers and tenderize the steak as it cooks. The result is juicy strips of beef and tender peppers and onions that make some of the most delicious tacos you will ever eat.

FAQS:

What’s the difference between carne asada and fajitas?In America, they’re actually quite similar. The main difference is that carne is asada is the whole piece of flank or skirt steak that has been marinated, then seared on the grill. For fajitas, the meat is cut into strips before searing. See Easy Steak Fajitas for a skillet version of fajitas.

What kind of beef is used to make carne asada?Typically flank, skirt, or hanger cuts of beef are used. All of these have tougher muscle fibers, so slicing across the grain once the meat is cooked is a must.

CARNE ASADA INGREDIENTS:

• Flank steak: I prefer flank steak, but skirt or hanger can also be used.
• Onion: Use yellow or red.
• Bell pepper: Use any color combination you like.
• Citrus: I used a combination of fresh orange and lime juice.
• Vinegar: Helps to tenderize the steak.
• Coconut aminos: Also helps to tenderize the steak.
• Honey or agave nectar: Balances the acid from the citrus and vinegar.
• Seasonings: Cumin, chili powder, garlic, cilantro, and oregano are all common to use. You can also bring extra heat by using chipotle powder or some cayenne.

HOW TO MAKE CARNE ASADA:

• Begin by sprinkling both sides of the flank steak with salt and pepper; place in your slow cooker.
• Cut the onion and peppers in half, and remove the skin from the onion and the seeds and ribs from the peppers. Cut into half-inch thick slices. Place the onion and pepper slices on top of the flank steak.
• Whisk together the remaining ingredients in a medium bowl, and pour over the steak and onions.
• Set the slow cooker to low and cook for six hours. After six hours, remove the flank steak and slice thinly against the grain. Return the flank steak to the slow cooker and mix in with the peppers and onions.
• If ready to eat, use a slotted spoon to remove. Or, simply turn the slow cooker to keep warm, and this delicious Carne Asada will be ready when you are.
• Serve with lime wedges and additional cilantro if desired.

SERVING SUGGESTIONS:

• Serve as a burrito bowl.
• Wrap in a corn or flour tortilla and add your favorite toppings such as: lettuce, tomato, crema or sour cream, cheese, salsa, etc.
• Save the carbs, and swap out the tortillas for lettuce wraps.
• Got leftovers? Serve over a salad or use as a nacho topper.

TOPPING IDEAS FOR CARNE ASADA WRAPS OR BOWLS:

• Avocado Crema
• Easy Guacamole
• Star Fruit Chutney
• Pineapple Pico de Gallo
• Mango Salsa

PERFECT COCKTAILS TO PAIR WITH TACOS:

• Pineapple Jalapeno Margarita
• Refreshing Paloma
• Skinny Blood Orange Margarita

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INGREDIENT SUBSTITUTIONS:

• Coconut aminos: Soy sauce can also be used.
• Avocado oil: Use any neutral flavored oil.
• Honey: Agave nectar is a good substitute.
• Coconut aminos: Soy sauce also works in this recipe.
• Chili powder: Turn up the heat if you prefer with chipotle powder.

RECIPE NOTES:

• This recipe was originally published on August 29, 2017 but has been updated with new photos and recipe tips to improve the reader experience.
• All slow cookers cook a little different. The low setting for mine is 182ºF.
• I wanted my meat tender, but not quite shreddable. If you want to shred the meat rather than cut into strips, simply cook a bit longer.
• I prefer the flavor of coconut aminos over soy sauce. It’s a little sweeter and not as salty.
• Avocado oil has a very mild flavor and is rich in healthy fats and antioxidants. It also has a higher smoke point (around 500ºF) making it a fantastic all around oil for a pantry staple.
• Slow cooker brands come down to personal preference and volume needs, but I love a model that also browns right in the insert to save extra dishes.
• This recipe is Whole30 friendly, simply omit the honey.

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