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The special mix of spices and flavors make this Slow Cooker Carne Asada a must-try for your next taco night. This is one of those delicious recipes that reminds you of classic Mexican food like street tacos—no more wondering what to make for Taco Tuesday!
Mexican night once a week is a must. If you want more ideas, add my Slow Cooker Birria Tacos or Crockpot Refried Beans.
Table of Contents
Why Try This Recipe
- My Slow Cooker Carne Asada recipe is a tasty, flavorful, and slightly spicy Mexican beef dish.
- The slow cooker takes a cheaper cut of meat and makes it tender as can be.
- Lots of fresh, from-scratch, and healthy flavors in this beef that taste amazing on tortillas.
- Makes for a quick dinner to come home to, just shred and serve!
Key Ingredients
- Skirt steak: You’ll want to have at least two pounds of steak for this recipe.
- Dry seasonings: sea salt, coarse black pepper, cumin seeds, granulated garlic, and ground cumin.
- Wet ingredients: tequila, olive oil, lime juice, red wine vinegar, soy sauce, and lemon juice.
- Vegetables: bell peppers, onion, jalapeno, ancho chile, and garlic.
- Herbs: cilantro and bay leaves.
- Optional Chipotle Crema: Sour cream, cilantro, ancho chile (from cooked recipe) and lime juice. Use this sauce on my Slow Cooker Chimichanga recipe too!
How to Make Carne Asada in the Slow Cooker
Let the slow cooker work its magic for this crockpot carne asada recipe.
- Add the skirt steak to the slow cooker with the seasonings.
- Add the vegetables on top of the meat.
- Make a simple sauce of soy sauce, tequila, olive oil, and red wine vinegar. Pour over the steak and vegetables.
- Cook until the meat shreds easily and serve!
How to serve Slow Cooker Carne Asada
Carne Asada Street Tacos: Warm corn tortillas, and fill them with the carne asada. Top with chopped cilantro, diced onion, and pico de gallo for a classic street taco experience.
Taco Bowls: Start with a layer of rice and beans, then add the carne asada and your favorite taco toppings for an easy and filling meal.
Carne Asada Taco Salad: Pile the meat over a bed of lettuce and tortilla chips, then add your favorite taco toppings and dressing.
Carne Asada Fries: Load crispy French fries with warm crockpot carne asada and finish with your favorite toppings for a restaurant-style treat at home. Store-bought oven fries work great and make this meal incredibly easy.
Toppings: Fresh cilantro and pico de gallo are always great choices. You can also add cotija cheese, chipotle crema (my recipe is included in the recipe card), sour cream, sliced avocado, guacamole, shredded lettuce, diced tomatoes, or jalapeños.
Crockpot Carne Asada FAQs
Once you have cooked this, crock pot carne asada can be frozen for up to 3 months.
Place any leftover slow-cooker carne asada in an airtight container and refrigerate for up to four days.
Yes! That is what the slow cooker is for: to save time. Add your steak to the slow cooker without browning, along with your other ingredients.
More Mexican-Inspired Slow Cooker Recipes
Looking for more Mexican-inspired slow cooker recipes? Slow Cooker Carnitas are perfect for tacos, burritos, and nachos, while Slow Cooker Mexican Shredded Beef cooks up tender and flavorful for everything from rice bowls to enchiladas.
If you’re craving even more south-of-the-border favorites, try Crockpot Chile Colorado, Slow Cooker Steak Burritos, Mexican Chicken Soup, or easy Slow Cooker Chicken Tacos for your next family dinner.
If you tried this Slow Cooker Carne Asada recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Happy Slow Cooking!
Slow Cooker Carne Asada
Ingredients
- 2 lbs. skirt steak, (or flank steak)
- 2 tsp. coarse sea salt
- 1 tsp. coarse black pepper
- 1 tsp. cumin seeds
- 1 tsp. granulated garlic
- ½ tsp. ground cumin
- 6 garlic cloves, chopped
- 2 jalapeños, seeded and diced
- 1 white onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 handful cilantro, divided
- 1 dried ancho chili
- 2 bay leaves
- ¼ cup soy sauce
- ¼ cup red wine vinegar
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. tequila
- 2 limes, juiced and divided
- 1 lemon, juiced
Chipotle Crema (optional)
- 1 cup crema , (can use mexican sour cream or sour cream)
- cooked ancho chile (from above recipe after it's done cooking)
- 1 Tbsp. lime juice (from above limes)
- 1/4 cup cilantro leaves (from above cilantro)
- salt and pepper to taste
Serving ideas
- flour or corn tortillas
- cilantro
- pico de gallo
- cotija cheese
Instructions
- Season Both sides of the steak with sea salt, pepper, cumin seed, granulated garlic, and ground cumin. Place into the slow cooker.
- Add chopped garlic, diced Jalapeños, white onion, green bell pepper and red bell pepper slices atop the steak. Remove cilantro leaves from the stems and set aside the leaves for step 6. Rest the cilantro stems, dried ancho chili pepper, and bay leaves over the top of the veggies.
- Juice the lemon and limes. Set aside 1 tbsp of lime juice for step 6. In a small bowl, combine soy sauce, red wine vinegar, olive oil, tequila, Lime juice, and lemon juice. Whisk well and pour into the crock pot.
- Cover and cook on low for 7 hours.
- Remove and discard the bay leaves and cilantro stems. Set aside the ancho chili pepper. Shred the steak with meat claws or two forks.
- Remove the stem of the ancho chili and add to a food processor (or blender) with cilantro leaves, crema, 1 tbsp lime juice, and a pinch of salt and pepper if desired. Purée.
- Serve the carne asada over your favorite tortilla and drizzle over the chipotle crema.
Sarah’s Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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