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Crock Pot Carne Asada Street Tacos Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 13 reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Mexican

Description

These Crock Pot Carne Asada Street Tacos are a delicious and easy-to-make recipe perfect for a flavorful meal. Tender flank steak is slow-cooked in a blend of spices, lime juice, beef broth, and fresh cilantro, then shredded and served on crispy mini corn tortillas fried in butter. This recipe offers an authentic street taco experience with minimal effort, ideal for gatherings or weeknight dinners.

Ingredients

Meat and Marinade

  • 1 tablespoon Olive oil
  • 3 lbs flank steak
  • 1/2 white onion, chopped
  • 1 cup beef broth
  • 1 bundle cilantro, chopped
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 teaspoons minced garlic
  • 1 tablespoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 2 fresh limes, juiced
  • 1/4 cup butter

Tortillas

  • 24 mini corn tortillas

Instructions

  1. Prepare the steak: Place the flank steak in the crock pot and rub the olive oil evenly over it to help the spices adhere and add flavor.
  2. Season the steak: In a small bowl, mix the minced garlic, chili powder, paprika, salt, pepper, and cumin. Rub this spice mixture thoroughly over the steak to infuse it with robust flavors.
  3. Add aromatics and liquids: Top the steak with the lime juice from one lime, chopped cilantro, and diced onions. Carefully pour the beef broth around the steak in the crock pot to keep the spices intact on the meat.
  4. Cook the steak: Cover the crock pot and cook on low heat for 6-8 hours or on high for 3-4 hours until the steak is tender enough to shred easily.
  5. Shred and finish: Once cooked, shred the beef using forks and mix in the remaining lime juice from the second lime for a bright finish.
  6. Fry the tortillas: Melt the butter in a large skillet or griddle over medium heat. Fry the mini corn tortillas in the melted butter for about 1 minute per side or until they become soft and pliable.
  7. Assemble the tacos: Let the tortillas cool slightly, then top each with shredded beef and your choice of additional taco toppings. Use 2 mini corn tortillas per taco for the authentic street taco experience.

Notes

  • For even more flavor, marinate the steak in the spice mixture and lime juice for 30 minutes before placing it in the crock pot.
  • If mini corn tortillas are unavailable, small regular corn tortillas can be used and cut down to size.
  • Additional toppings such as diced onions, extra cilantro, sliced radishes, or salsa can be added to enhance taste.
  • Cooking times in crock pot can vary, so check tenderness at the lower end of time range to avoid overcooking.
  • Leftover shredded carne asada can be refrigerated for up to 3 days or frozen for up to 2 months.

Find it online: https://suerecipe.com/crock-pot-carne-asada-street-tacos-recipe/