How to make slow cooker carne asada

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If I could eat only one cuisine for the rest of my life, it would be Mexican, hands down. I love corn tortillas, the array of sauces, the smoky, spicy peppers. One of my favorite things about Mexican food is how flavorful the meats are. The recipe below is proof of this.
Slow-cooked carne asada — what's special about the recipe below? It requires just 10 minutes of prep and six ingredients outside of the steak itself. You make the best use of slow cooking and get one of the most robust flavors out of it.
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Cooktop Cove
Slow Cooker Carne asada
6-8
10 minutes
4 hours
4 hours, 20 minutes
2 pounds skirt steak
1½ teaspoons salt
½ teaspoon pepper
1 lime, juiced
2 teaspoons cumin
1 teaspoon paprika
7 cloves garlic, minced
2 teaspoons dried Mexican oregano
¼ cup fresh cilantro, roughly chopped
Cut skirt steak in half or in thirds so it can fit into slow cooker. Season with salt and pepper. Set aside.
In a small bowl, mix together lime juice, cumin, paprika, garlic and oregano. Rub into the skirt steak.
Place steak into a 6-quart slow cooker. Sprinkle cilantro on top.
Cover and cook on low for 4 hours.
Remove pot from base and partially open lid. Allow to rest for 10 minutes. Slice and serve with tortillas.
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Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here.
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