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Slow Cooker Carne Asada Recipe

Slow Cooker Carne Asada

Steven
This slow cooker carne asada delivers the bold, smoky flavors of Mexican street food with minimal hands-on effort. Flank steak is slow-cooked in a citrus-forward marinade until fall-apart tender and deeply flavorful.
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Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 320 kcal

Equipment

  • Slow cooker (6-quart) - A 4-quart will work for smaller batches
  • Citrus juicer - For squeezing fresh orange and lime juice
  • Small mixing bowl
  • Whisk
  • Sharp chef's knife
  • Cutting board
  • Tongs
  • Two Forks - For shredding
  • Measuring cups and spoons
  • Large skillet or cast iron pan - Optional, for searing

Ingredients
  

  • 2 lbs flank steak - 900g, or skirt steak
  • 1/3 cup freshly squeezed orange juice - 80ml
  • 3 tablespoons freshly squeezed lime juice - 45ml, about 2 limes
  • 2 tablespoons soy sauce - 30ml
  • 1 tablespoon apple cider vinegar - 15ml
  • 3 tablespoons olive oil - 45ml
  • 4 cloves garlic - minced
  • 1/4 cup fresh cilantro - 15g, roughly chopped
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 jalapeño - thinly sliced, optional for heat

For Serving

  • corn tortillas
  • fresh pico de gallo or salsa
  • sliced avocado or guacamole
  • fresh cilantro
  • white onion - diced
  • Cotija cheese or queso fresco
  • lime wedges

Instructions
 

  • In a small bowl, combine chili powder, cumin, smoked paprika, onion powder, garlic powder, oregano, salt, and pepper. Mix well and set aside.
  • In a separate bowl, whisk together orange juice, lime juice, soy sauce, apple cider vinegar, olive oil, minced garlic, and chopped cilantro until well combined.
  • Pat the flank steak dry with paper towels. Sprinkle half the spice rub over one side and press into the meat. Flip and repeat on the other side.
  • Heat a large skillet over medium-high heat with a drizzle of olive oil. Sear the steak for 2-3 minutes per side until a golden-brown crust forms. This step is optional.
  • Lightly grease the slow cooker. Scatter jalapeño slices on the bottom if using. Place the steak in the slow cooker and pour the marinade evenly over the top.
  • Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours. Avoid lifting the lid during cooking. The steak is done when it pulls apart easily with a fork.
  • Remove the steak to a cutting board and let rest for 5 minutes. Use two forks to shred the meat, working with the grain. Return the shredded beef to the slow cooker and toss in the juices. Keep warm for 10 minutes before serving.
  • Warm corn tortillas in a dry skillet or microwave. Pile the shredded carne asada onto tortillas and top with pico de gallo, avocado, cotija cheese, cilantro, onion, and a squeeze of lime. Serve immediately.

Notes

  • Fresh citrus is key: Use freshly squeezed orange and lime juice for the brightest, most vibrant flavor. Bottled juice works in a pinch but fresh is noticeably better.
  • Searing adds depth: Browning the steak before slow cooking creates a caramelized crust that adds rich, savory flavor. If you're short on time, it's okay to skip.
  • Cook on LOW for best results: Low and slow cooking breaks down tough muscle fibers for the most tender, juicy meat. HIGH works but the texture won't be quite as good.
  • Don't peek: Avoid lifting the lid during cooking. Each time you do, heat and moisture escape, which extends the cooking time.
  • Slice against the grain: If you prefer sliced rather than shredded carne asada, let the steak rest after cooking and slice thin strips perpendicular to the visible grain lines.
  • Make it spicier: Add 1-2 chipotle peppers in adobo sauce with a teaspoon of the adobo liquid to the marinade for smoky, fiery heat.
  • Meat substitutions: Pork shoulder, pork butt, or chuck roast all work well in this recipe. Increase cook time to 9 hours on LOW for chuck roast.
  • Storage: Leftovers keep in the refrigerator for up to 4 days in an airtight container with some cooking juices. Freeze for up to 3 months.
  • Reheating: Reheat in a skillet with a splash of cooking liquid or broth for the best texture, or microwave in 30-second intervals with a bit of liquid.
  • Versatile serving: Use this beef in tacos, burrito bowls, nachos, carne asada fries, salads, or over rice and beans.
Keyword Mexican beef, shredded beef, slow cooker carne asada, taco meat