How to make slow cooker carne asada

Cooktop Cove: How to make slow cooker carne asada

By Kate Elliott

Carne asada is a dish that's traditional in Mexico and bursting with all the great flavors you would expect. It combines your favorite cut of beef with chili powder, cumin and a touch of fresh cilantro with citrus juices, which help break down the tough meat that's needed to stand up to a slow cooker's long cooking time.

In Mexico, carne asada refers to meat that's been marinated and grilled, so you can't really make it authentically in a slow cooker. You'll still cook up a fantastic dish, though, and while skirt steak is typically used, flank steak is a cheaper cut that breaks down just as nicely for superbly tender, fall-apart beef — the kind that's perfect for piling into tacos!

Slow Cooker Carne Asada

4 hours

7 hours

11 hours

1/4 cup olive oil

1/4 cup orange juice

Juice of 1 lime

2 cloves garlic, minced

1 teaspoon chopped fresh cilantro

1 tablespoon chili powder

1 tablespoon cumin

1 tablespoon honey

1 flank steak, about 3 pounds

1 teaspoon salt

In a small bowl, combine the olive oil, orange juice, lime juice, garlic, cilantro, chili powder, cumin and honey. Whisk well to combine and form a marinade.

Place flank steak in a large resealable bag and pour in the marinade.

If you have time, place the flank steak in the fridge and let marinate for up to 4 hours. Or skip to step 4.

Place flank steak in the bottom of a 6-quart slow cooker, along with any reserved marinade, and season with salt. (We don't add salt to the marinade earlier because it leaches the natural juices out of the steak.)

Cover and cook on low for 7 hours, or until meat is fork-tender and falling apart.

Shred the meat with two forks, pile into tortillas and top with fresh pico de gallo!