Carne Asada Crockpot Recipe

Short on time but feeding a crowd, I rely on Tacos in the Crockpot that come together with five minutes of prep and simple, affordable ingredients so the carne asada works for tacos, burritos, and bowls.

I swear this Crockpot Carne Asada changed dinner at my house. With skirt or flank steak and bright fresh orange juice the meat shreds into tender, smoky bites that everyone fights over.

It only needs about five minutes of actual prep, so I toss it in, go do other stuff and come back to a full on Crockpot Taco Dinner that still feels special. I use it for tacos, bowls, burritos, anything, and yeah Tacos In The Crockpot is a real thing if you want easy party food.

Honestly it tastes way better than I expected, no fancy fuss, just big bold flavor.

Ingredients

• Rich in protein and iron, gives meaty depth and tender texture
• Adds bright sweetness and vitamin C helps tenderize with natural acids
• Sharp citrus tang, high in vitamin C, boosts fresh sour notes
• Deep umami saltiness adds savory complexity and balances the sweet
• Pungent aromatic that adds savory punch some healthful allicin compounds
• Warm earthy spice supports smoky flavor small antioxidant benefits too
• fresh herb bright citrusy finish provides vitamins and a crisp note
• Sweet or sharp base flavor offers fiber and natural sugars for caramelization
• Adds mild molasses sweetness and helps balance acids use sparingly

Ingredient Quantities

• 2 to 3 lbs skirt or flank steak, trimmed
• 1 cup fresh orange juice (about 2 large oranges)
• 1/4 cup fresh lime juice (about 2 limes)
• 1/4 cup soy sauce
• 2 tbsp Worcestershire sauce
• 2 tbsp olive oil
• 1/4 cup beef broth
• 4 cloves garlic, minced
• 1 small white or yellow onion, thinly sliced
• 1 jalapeno, seeded and chopped (optional)
• 2 tsp ground cumin
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tbsp brown sugar
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1/4 cup chopped fresh cilantro

How to Make this

1. In a bowl whisk together 1 cup fresh orange juice, 1/4 cup fresh lime juice, 1/4 cup soy sauce, 2 tbsp Worcestershire sauce, 2 tbsp olive oil, 4 minced garlic cloves, 2 tsp ground cumin, 1 tbsp chili powder, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tbsp brown sugar, 1 1/2 tsp kosher salt, 1 tsp black pepper, the chopped jalapeno if using, and 1/4 cup beef broth until the sugar dissolves and everything is blended.

2. Put the 2 to 3 lbs trimmed skirt or flank steak in a large resealable bag or shallow dish, add the thinly sliced small white or yellow onion, pour the marinade over the meat, press out extra air and massage the bag so the marinade coats the steak; refrigerate at least 1 hour but overnight is best for max flavor.

3. If you want extra color and flavor, pat the steak dry and quickly sear it 1 to 2 minutes per side in a very hot skillet, just until browned, then transfer to the slow cooker; searing is optional, it’ll still be great without it.

4. Pour any remaining marinade and onions into the Crockpot with the steak, making sure the liquid comes up around the meat; set cooker to LOW and cook 6 to 8 hours or HIGH for 3 to 4 hours, until the meat is fork tender and falling apart.

5. Remove the steak to a cutting board, shred with two forks (it should shred easy), discard any big fatty bits, and return the shredded beef to the Crockpot to soak up the juices.

6. If the cooking liquid seems thin and you want it thicker, ladle some into a skillet and simmer it down until reduced, or switch the Crockpot to HIGH and cook uncovered 15 to 20 minutes, then mix the reduced sauce back into the meat.

7. Stir in 1/4 cup chopped fresh cilantro, taste and adjust salt and pepper if needed, let the meat sit in the warm sauce for 5 to 10 minutes so the flavors marry.

8. Serve hot — it’s perfect for tacos, burritos, bowls or just with rice, and yes it’s gonna be fall-apart tender so don’t worry if it looks messy, thats how it should be.

Equipment Needed

1. Large mixing bowl you’ll whisk the marinade in
2. Whisk or fork for blending
3. Measuring cups and spoons for juices, sauces and spices
4. Large resealable plastic bag or shallow dish for marinating
5. Cutting board and sharp chef’s knife for trimming and slicing onion and jalapeno
6. Heavy skillet like cast iron and tongs if you want to sear the steak
7. Slow cooker or Crockpot to braise the beef low and slow
8. Two forks for shredding and a ladle or wooden spoon for stirring and serving

FAQ

Carne Asada Crockpot Recipe Substitutions and Variations

• Orange juice: swap with pineapple juice 1:1, adds a sweeter tang and bromelain that helps tenderize. If you want less sweetness use half orange juice and half water.
• Soy sauce: use tamari 1:1 for a gluten free option, or coconut aminos 1:1 for lower sodium and a slightly sweeter flavor, both work great.
• Jalapeno: replace with serrano for more heat (same amount), or use poblano for a milder, smokier note. Canned green chiles also work if you want no seeds and an easy measure.
• Brown sugar: swap with 1 tbsp honey or maple syrup for the same sweetness, just cut back a little on other liquids; or use 1 tbsp white sugar plus a tiny splash of molasses to mimic brown sugar.

Pro Tips

1) Marinate overnight if you can but not much longer than 24 hours, citrus will start to break down the fibers and make the steak mushy. If you’re short on time, 2 to 4 hours still gives good flavor.

2) Pat the meat very dry before searing and use a very hot pan with a high smoke point oil so you get a quick brown crust. Searing is optional but it adds big flavor and color, and helps lock juices in.

3) Shred the cooled meat against the grain with two forks, then toss it back into the pot to soak up the sauce. If the sauce is thin, reduce a cup or two in a skillet until it coats a spoon, then mix it back in so the meat stays juicy not watery.

4) Always bring any leftover marinade to a rolling boil for at least one minute before using it as sauce, it touched raw meat. For storage portion into meal sized containers and freeze for up to three months so you can pull tacos anytime.