Crock Pot Carne Asada Street Tacos

Why You’ll Love This Recipe

I keep coming back to this recipe because it is simple, flavorful, and perfect for feeding a crowd. I like that the slow cooker does most of the work while the steak absorbs all the spices and citrus. I also enjoy how customizable the tacos are, since I can add whatever toppings I’m craving that day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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 black pepper
2 teaspoons minced garlic
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon cumin
2 fresh limes, juiced
1/4 cup butter
24 mini corn tortillas

Directions

I start by placing the flank steak into the crock pot and rubbing it all over with olive oil.

In a small bowl, I mix together the minced garlic, chili powder, paprika, salt, pepper, and cumin. I rub this spice mixture evenly over the steak.

Next, I pour the juice of one lime over the steak, then top it with the chopped cilantro and diced onion. I carefully pour the beef broth around the steak in the crock pot.

I cover the crock pot and cook the steak on low for 6 to 8 hours or on high for 3 to 4 hours, until the meat is very tender and easy to shred.

Once the cooking time is done, I shred the beef directly in the crock pot and drizzle it with the juice from the remaining lime.

To prepare the tortillas, I melt the butter in a large skillet or on a griddle. I lightly fry the mini corn tortillas in the butter for about 1 minute, just until they are soft and warm.

I let the tortillas cool slightly, then fill them with the shredded beef and add my favorite taco toppings. I usually use two mini tortillas per taco.

Servings and Timing

I get about 6 servings from this recipe. The active prep time is around 10 minutes, while the cooking time ranges from 3 to 4 hours on high or 6 to 8 hours on low, depending on how I set my crock pot.

Variations

I sometimes add sliced jalapeños or chipotle powder when I want extra heat. I also like using chuck roast instead of flank steak for an even richer texture. For a lighter option, I serve the carne asada in lettuce wraps instead of tortillas.

Storage/Reheating

I store leftover carne asada in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it on the stovetop or in the microwave with a little of the cooking liquid to keep the meat juicy.

FAQs

Can I use a different cut of beef?

I can use chuck roast or skirt steak, and both work well in the slow cooker for shredding.

Do I need to sear the steak first?

I usually skip searing, but I can brown the steak beforehand if I want extra depth of flavor.

Can I make this recipe ahead of time?

I often make the beef a day ahead since the flavors deepen overnight and it reheats beautifully.

What toppings go well with these tacos?

I like adding diced onions, fresh cilantro, salsa, avocado, or crumbled queso fresco.

Can I freeze the leftover beef?

I can freeze the shredded carne asada in an airtight container for up to 3 months and thaw it overnight in the refrigerator.

Conclusion

I enjoy these crock pot carne asada street tacos because they are easy, flavorful, and perfect for any occasion. The tender beef, warm tortillas, and fresh toppings make this a recipe I love serving again and again.