Crock Pot Carne Asada Street Tacos
Tender, flavorful carne asada made in the crock pot and served on buttery mini corn tortillas. These street tacos are slow-cooked to perfection and easy to make!
- Prep Time: 10 minutes
- Cook Time: 4 hours (on high)
- Total Time: 4 hours 10 minutes
- Yield: 6 servings (makes approx. 12 tacos if using 2 tortillas per taco)
- Category: Dinner / Tacos
- Method: Slow Cooker / Crock Pot
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
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
Instructions
Prep the Meat: Place flank steak in a crock pot and rub with olive oil.
Season: In a small bowl, mix garlic, chili powder, paprika, salt, pepper, and cumin. Rub seasoning mix all over the steak.
Add Flavor: Top the steak with juice from one lime, chopped cilantro, and chopped onion. Pour beef broth around the meat.
Slow Cook: Cover and cook on low for 6–8 hours or high for 3–4 hours until steak is tender.
Shred & Finish: Shred the steak using forks and add juice from the second lime over the shredded meat.
Prepare Tortillas: Melt butter in a skillet or griddle. Lightly fry mini corn tortillas for about 1 minute until soft.
Assemble Tacos: Layer beef onto tortillas (2 per taco suggested). Top with your favorite taco toppings like chopped onions, cilantro, or queso fresco.
Notes
You can substitute skirt steak for flank steak if desired.
For extra smoky flavor, sear the steak before placing it in the crock pot.
Optional toppings: diced onion, fresh cilantro, avocado, salsa verde, cotija cheese.
Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
Find it online: https://allrecipesmade.com/crock-pot-carne-asada-street-tacos/
