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.
Arrange taco bowls. Add carne asada to the bowl, then top with chopped cilantro, pico de Gallo, and Cojita cheese. Drizzle chipotle crema over the top and enjoy!
Notes
Leftovers last about 3 days in the fridge or 3 months in the freezer.
Be creative with the leftovers, we love carne asada fries and nachos for leftovers.
Can't find skirt steak or flank steak? Use a chuck roast instead and cook on low for 9 hours.