Description
This Easy Crock Pot Carne Asada Street Tacos recipe offers tender, flavorful flank steak slow-cooked to perfection and served on buttery, soft mini corn tortillas. Enhanced with a zesty blend of spices, fresh cilantro, lime, and onion, these tacos bring the authentic taste of street tacos right to your kitchen with minimal effort.
Ingredients
Main Ingredients
- 3 lbs flank steak
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons minced garlic
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 cup beef broth
- ½ cup chopped cilantro
- ½ white onion, chopped
- 2 fresh limes, juiced
- ¼ cup butter
- 24 mini corn tortillas
Instructions
- Prepare the steak: Place the 3 lbs flank steak in the crock pot and rub it evenly with 1 tablespoon of olive oil to help the seasoning stick and add flavor.
- Season the steak: In a small bowl, combine 2 teaspoons minced garlic, 1 tablespoon chili powder, 1 teaspoon paprika, 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon cumin. Rub this spice mixture thoroughly over the steak ensuring it's well coated.
- Add fresh toppings: Top the seasoned steak with the juice of 1 lime, ½ cup chopped cilantro, and ½ chopped white onion, which will infuse the meat with fresh, citrus, and herbal flavors.
- Add beef broth: Pour 1 cup of beef broth around the steak in the crock pot, which will keep the meat moist and flavorful during the slow cooking process.
- Cook the steak: Cover the crock pot and cook on low for 6–8 hours or on high for 3–4 hours until the steak is tender and shreds easily with a fork.
- Shred and finish the meat: Once cooked, shred the beef using two forks and squeeze the juice from the remaining lime over the shredded meat to brighten the flavors.
- Melt butter for tortillas: In a large skillet or griddle, melt ¼ cup of butter over medium heat, which will be used to soften and flavor the tortillas.
- Fry the tortillas: Fry each of the 24 mini corn tortillas in the melted butter for about 1 minute on each side until they become soft and slightly crispy.
- Cool the tortillas: Allow the tortillas to cool slightly so they can hold the filling without breaking.
- Assemble the tacos: Use two mini tortillas per taco, filling them with the shredded carne asada and your choice of fresh taco toppings such as extra cilantro, onions, or salsa, then serve immediately.
Notes
- For more tender meat, cook the steak on low for the full 6–8 hours rather than high for a shorter time.
- Feel free to add favorite taco toppings like diced tomatoes, avocado, radishes, or your preferred salsa.
- To make this recipe gluten free, ensure that your beef broth and tortillas are certified gluten free.
- Leftover shredded carne asada can be refrigerated for up to 3 days or frozen for up to 2 months.
- Butter-frying the tortillas adds great flavor but can be substituted with a quick warm up on a dry skillet for a lighter option.
