Crock Pot Carne Asada Street Tacos with Lime and Cilantro
By Noah Bennett
Prep
10 min
Cook
240 min
Total
250 min
Servings
6
Level
Easy
Choose a 3-pound cut of flank steak with a lean‚ meaty profile․ Flank steak will shred easily in a slow cooker and can be made into Crock Pot street tacos with carne asada filling․ Add seasonings to the steak‚ including chili powder‚ paprika‚ cumin‚ lime juice‚ cilantro‚ and onion․ Serve shredded steak in buttered tortillas․
The steak is seasoned with olive oil and finely chopped garlic‚ chili powder‚ paprika‚ salt‚ pepper‚ and cumin․ One lime‚ finely chopped cilantro‚ onion‚ and beef broth are also added to the slow cooker with the steak․ Pour beef broth around the steak‚ not directly on it․ Lime and cilantro give the dish the flavor of carne asada․ Small tortillas are used to keep other flavors from overpowering the dish․
After cooking the steak‚ it should shred easily before adding the second lime․ Frying the tortillas for 1 minute will soften them without browning them and help them cool before adding the steak․ The article's top recommendation for handling tortillas is to avoid frying them․ Consider using two tortillas per taco if your steak is very juicy․
Serve tacos immediately with toppings․ Toppings listed in the article include sour cream‚ avocado‚ cilantro‚ lime‚ and tomatoes․ Other taco meat uses listed in the article include burritos‚ burrito bowls‚ and vegetable rice dishes․ Refrigerate leftover taco meat in an airtight container․ Other side dishes listed in the article include cilantro lime rice and refried beans․
Why you'll love this recipe
- Lean‚ flat flank steak has a good flavor and can be seasoned with garlic‚ chili powder‚ paprika‚ and cumin․ It requires little to no additional seasoning for three pounds of flank steak․
- Fresh lime juice is used in the recipe both before and after cooking․ This provides lime flavor to cooked beef and a fresher lime flavor to shredded beef․
- Cilantro and white onion are mixed with the steak․ The herbs and other vegetables are ingredients in the filling‚ not toppings․
- Mini corn tortillas are softened in butter to make tacos more flavorful and provide structure to help contain taco meat․
- Two tortillas per taco are a good way to serve shredded flank steak․ This can be useful if you are serving moist‚ slow-cooked flank steak․
- Skirt steak or sirloin can be substituted for flank steak in this recipe․ Skirt and sirloin steaks are good substitutes for flank steak if you cannot find flank steak․
Ingredients
- •3 lbs flank steak
- •1 tbsp olive oil
- •1 tsp salt
- •1 tsp pepper
- •2 tsp garlic (minced)
- •1 tbsp chili powder
- •1 tsp paprika
- •1 tsp cumin
- •1 cup beef broth
- •½ cup cilantro (chopped)
- •½ white onion (chopped)
- •2 fresh limes (juiced)
- •¼ cup butter
- •24 mini corn tortillas
Instructions
- 1
Place the flank steak in the crock pot and rub the olive oil over it.
- 2
In a small bowl, combine the garlic, chili powder, paprika, salt, pepper, and cumin. Rub the seasoning mixture evenly over the steak.
- 3
Top with the juice from one lime, cilantro, and onion.
- 4
Pour the beef broth around the steak.
- 5
Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the steak is tender and shreds easily.
- 6
Shred the beef, then squeeze the juice from the remaining lime over it.
- 7
Melt the butter in a large skillet or on a griddle.
- 8
Cook the tortillas in the melted butter for about 1 minute, until softened. Allow them to cool slightly.
- 9
Layer 2 tortillas per taco, then fill with the shredded beef and your favorite taco toppings. Serve immediately.
FAQ
Nutrition (per serving)
Calories
648
Protein
56g
Fat
25g
Carbs
51g
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