Slow Cooker Carne Asada
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Prep Time
10 mins
-
Cook Time
6 hrs
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Total Time
6 hrs 10 mins
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Servings
4
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Calories
589 kcal
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Course
Main Course
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Cuisine
Mexican
Slow Cooker Carne Asada
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This Slow Cooker Carne Asada can be done in 20 minutes or 6 hours, depending on your preference! It takes about 10 minutes of active work to put together, and you are left with a flavorful meat ready to enjoy at dinnertime!
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Ingredients
Seasoning Ingredients
- 2 ½ tsp cumin
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp chili powder or more if you want a spicy carne asada
- 1 tsp oregano
- ¾ tsp smoked paprika
- ½ tsp black pepper
- 2 lb flank steak
Marinade Ingredients
- ¼ cup orange juice about 2 freshly juiced oranges
- ¼ cup lime juice about 2 freshly juiced limes
- ¼ cup soy sauce
- ¼ cup apple cider vinegar
- ½ cup olive oil
- 3 garlic cloves minced
- ⅓ cup cilantro chopped
Instructions
- In a small bowl, combine the seasonings together and mix to combine.
- Place the flank steak in the pot of your Magnifique Clay Pot Oven or other slow cooker. Sprinkle about half of the seasonings on the flank steak, then turn the flank steak over and sprinkle the remaining seasoning on the other side.
- In a small mixing bowl, combine all of the marinade ingredients and whisk until combined.
- Pour the marinade into the pot, over the flank steak.
Magnifique Clay Pot Oven Instructions
- Place the lid on the pot and, if using the Magnifique Clay Pot Oven, set the pot to “Braise” for 15-20 minutes, or until the internal temperature hits over 135 degrees Fahrenheit.
- Once cooked, remove the steak from the pot and place it on a cutting board to rest for 10 minutes. Put the lid back on the slow cooker and allow the liquid to keep cooking until the resting period is over.
- Cut the flank steak against the grain into thin pieces. Dip the pieces back in the juice before serving. Serve in rice bowls, on tacos, or by itself. Enjoy!
Slow Cooker Instructions
- If using the Slow Cook function on the Magnifique Clay Pot Oven or another brand of slow cooker, set it to slow cook on low for about 6 hours.
- Once the timing on the slow cooker has completed, remove the flank steak from the pot and allow it to rest for 10 minutes on a cutting board.
- Use two forks to shred the flank steak into pulled pieces. Place the pulled steak back into the juice in the pot. Serve in rice bowls, on tacos, or by itself. Enjoy!
Equipments used:
Notes
- Recipe Copyright The Foreign Fork. For educational or personal use only.
- Recipe Copyright The Foreign Fork. For educational or personal use only.
- With the listed amount of chili powder, this recipe is not spicy. If you would like a spicy carne asada, use more chili powder!
- You can also use skirt steak!
- Use freshly juiced oranges, it usually uses 2 oranges.
- Use freshly juiced limes, it usually takes 2 limes.
- You can substitute white vinegar as well.
- Freshly chopped garlic gives the best results in this recipe!
- If using the Braise function you can opt to marinate the meat for a few hours ahead of cooking. Do not marinate it for longer than 10 hours or the beef will start to break down.
- You can sear the meat in a hot pan first before cooking if desired. This will lock in the juices and give the carne asada a deeper flavor.
- After cooking, make sure to let the meat rest for 5-10 minutes before slicing to allow the juices to settle.
- Slicing against the grain is very important in flank steak as it allows the meat to become more tender. See which ways the lines of the beef run, then cut your slices perpendicular to them!
- Make sure to soak the meat in the juices again before serving. It makes such a difference in both tenderness and flavor!
- Chili Powder: With the listed amount of chili powder, this recipe is not spicy. If you would like a spicy carne asada, use more chili powder!
- Flank Steak: You can also use skirt steak!
- Orange Juice: Use freshly juiced oranges, it usually uses 2 oranges.
- Lime Juice: Use freshly juiced limes, it usually takes 2 limes.
- Apple Cider Vinegar: You can substitute white vinegar as well.
- Garlic: Freshly chopped garlic gives the best results in this recipe!
- If using the Braise function you can opt to marinate the meat for a few hours ahead of cooking. Do not marinate it for longer than 10 hours or the beef will start to break down.
- You can sear the meat in a hot pan first before cooking if desired. This will lock in the juices and give the carne asada a deeper flavor.
- After cooking, make sure to let the meat rest for 5-10 minutes before slicing to allow the juices to settle.
- Slicing against the grain is very important in flank steak as it allows the meat to become more tender. See which ways the lines of the beef run, then cut your slices perpendicular to them!
- Make sure to soak the meat in the juices again before serving. It makes such a difference in both tenderness and flavor!
Nutrition Information
Show Details
Serving
1serving
Calories
589kcal
(29%)
Carbohydrates
7g
(2%)
Protein
51g
(102%)
Fat
39g
(60%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
3g
Monounsaturated Fat
24g
Cholesterol
136mg
(45%)
Sodium
1526mg
(64%)
Potassium
944mg
(27%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
487IU
(10%)
Vitamin C
14mg
(16%)
Calcium
87mg
(9%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 589 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 589kcal | 29% |
| Carbohydrates | 7g | 2% |
| Protein | 51g | 102% |
| Fat | 39g | 60% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 24g | 120% |
| Cholesterol | 136mg | 45% |
| Sodium | 1526mg | 64% |
| Potassium | 944mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 487IU | 10% |
| Vitamin C | 14mg | 16% |
| Calcium | 87mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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