this Slow Cooker Carne Asada It’s the perfect combo, forget about it. It’s made with juicy steak cooked low and slow in a delicious marinade. Serve with tacos or burritos, nachos, salads, you name it!
Easy Crockpot Kahn Asada
The slow cooker is my favorite kitchen tool. I mean, there’s really no better way to cook than throwing a bunch of ingredients into the slow cooker and forgetting about it.
This Slow Cooker Carne Asada recipe is one I will always make. It’s perfect for weekly meal prep or an easy dinner or lunch when you don’t want to get your hands dirty.
Not to mention that it’s deliciously juicy, full of flavor, and can be eaten in a million different ways.
What is Asada Meat?
Carne asada aka “roast beef” is a traditional Mexican dish made with marinated steak cooked over high heat on a grill. It is often sliced and served as part of a main course!
Since this carne asada is made in a slow cooker, it’s not technically made in the traditional way. But it does have the same delicious flavor, and it sure tastes good!
Required raw materials
- Sauce: Our delicious marinade/sauce is made with olive oil, jalapeños in adobo sauce, orange and lime juice, fish sauce, garlic, cilantro, cumin, paprika and salt.
- Steak: I used flank steak, but you can also use shoulder or skirt steak if you have it.
How to Make Carne Asada
This crockpot carne asada recipe is really easy! Just a few prep steps and it’s all in the slow cooker!
- To make the marinade: Place all ingredients except the steak in a blender. Blend until smooth.
- Roast pork: Fry the meat on both sides in a frying pan over medium heat.
- Combine and cook: Place the roast in the slow cooker, drizzle the sauce over it, and simmer for 8 hours. Once cooked, chop and serve as desired.
What kind of meat is Carne Asada?
Carne asada is beef – most commonly steak.
For this slow cooker recipe, I like to use flank steak. This is a tougher cut of beef that is perfect for the low speed cooking process in the slow cooker!
Can you put marinated meat in a slow cooker?
Yes, but not necessary. The meat and marinade in this recipe are added to the slow cooker at the same time.
The long, slow cook time gives the meat plenty of time to marinate as it cooks. It turns out deliciously juicy, tender, and delicious — no pre-marinating required!
How to tenderize meat in the slow cooker?
The key to extra tender meat in the slow cooker is simmering. While high heat cooking is also sufficient, longer, slower cooking times and lower heat yield the most tender textures!
In this recipe…
KitchenAid ® 6 qt.slow cooker
The easy-to-read LCD display lets you choose low, medium, high, and warm settings and program in 30-minute increments for up to 24 hours.
Edible advice
There are many delicious and creative ways you can enjoy this roast. Here are some ideas:
Of course you can’t go wrong with your side mexican rice and homemade refried beans.
how to store
Leftover pate can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
To enjoy again, defrost the meat in the refrigerator (if frozen), then reheat in the oven, in a saucepan with broth, or in the microwave.
More Slow Cooker Recipes:
Watch the video:
- 1 tablespoon Extra virgin olive oil
- 2 Jalapeños with Adobo Sauce see note
- 2 orange Juice, about 1/2 cup
- 1 lime Juiced
- 1 teaspoon fish sauce
- 4 garlic cloves
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon cumin powder
- 1/2 teaspoon chili
- 1/2 teaspoon fine sea salt
- 2 pound Flank steak or steak/beef of your choice
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Place all ingredients except the steak in a blender and blend until smooth.
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Put the meat in a pan, sear on both sides over medium heat, then add to the pan slow cooker.
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Pour the combined sauce mixture over the meat and marinate on low for 8 hours.
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Shred with two forks and serve with salads, nachos, or lettuce leaf tacos.
For Whole30, do not serve with cornflakes!
Calories: Chapter 529kcalcarbohydrate: 14.3Gprotein: 64.8Gfat: 22.7GSaturated fat: 8.4Gcholesterol: 125mgsodium: Chapter 480mgfiber: 2.8Gsugar: 9.9G
