Crock pot Carne Asada Street Tacos
User Reviews
5
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Prep Time
10 mins
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Cook Time
4 hrs
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Total Time
4 hrs 10 mins
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Servings
6
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Calories
647 kcal
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Course
Main Course
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Cuisine
Mexican
Crock pot Carne Asada Street Tacos
Description
The Crock pot Carne Asada Street Tacos feature flank steak rubbed with olive oil and a dry spice mixture including chili powder, cumin, paprika, salt, and black pepper. The steak is slow-cooked with lime juice, chopped onions, cilantro, and beef broth, allowing flavors to meld over several hours until the meat is tender and easy to shred.
After slow cooking, the steak is shredded and served on mini corn tortillas that are quickly fried in melted butter to soften and add flavor. Toppings can be added as desired. The cooking method ensures the meat is juicy and infused with the spice-lime mixture, complementing the tender, warm tortillas.
These tacos are ideal for gatherings or casual meals, providing a rich, balanced filling with bright lime and herb accents. The use of a crock pot offers convenience in preparing the meat in advance.
Leftovers can be stored in an airtight container refrigerated for up to five days. Alternative cuts such as skirt steak or sirloin can be used if preferred.
Ingredients
- 1 tablespoons olive oil
- 3 lbs flank steak
- 1/2 white onion (chopped)
- 1 cup beef broth
- 1 bundle cilantro (chopped)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoon garlic minced
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 2 lime juiced, fresh
- 1/4 cup butter
- 24 corn tortilla mini
Instructions
- Place the steak in a crock pot. Rub the olive oil over the steak.
- Then mix together the garlic, chili powder, paprika, salt, pepper and cumin together in a small bowl. Rub this mixture over the steak.
- Then top with the lime juice from 1 of the limes, chopped cilantro and diced onions. Pour the beef broth around the steak in the crock pot.
- Cover and cook on low for 6-8 hours or cook on high for 3-4 hours.
- After the cook time, shred the beef and top with the remaining lime juice from the other lime.
- Then melt the butter in a large skillet or on a griddle. Fry the mini corn tortillas in the melted butter for 1 minutes or until the tortillas are soft.
- Allow them to cool slightly. Then top the mini tortillas with the beef and your favorite taco toppings. I use 2 mini corn tortillas per taco.
Notes
- Store leftover shredded carne asada in an airtight container in the refrigerator for up to five days.
- Skirt steak or sirloin may be substituted for flank steak depending on availability or preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 647 kcal
% Daily Value*
| Calories | 647kcal | 32% |
| Carbohydrates | 51g | 17% |
| Protein | 56g | 112% |
| Fat | 25g | 38% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 156mg | 52% |
| Sodium | 788mg | 33% |
| Potassium | 1076mg | 23% |
| Fiber | 8g | 32% |
| Sugar | 2g | 4% |
| Vitamin A | 827IU | 17% |
| Vitamin C | 8mg | 9% |
| Calcium | 158mg | 16% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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