Crockpot Carne Asada Tacos with Cilantro Lime Garlic Sauce

Monday felt like it required a pleasant supper, so taco night it is. Yet, folks, these are not your normal tacos. No, they’re better, they’re what I’m calling “stacked” carne asada road tacos. They probably won’t be 100% conventional, yet they’re fun and delectable.

Ideal for a Monday night… well ideal for any night. Be that as it may, these tacos make certain to livin’ up a normal Monday, you know?

With Cinco de Mayo only seven days away I needed to make certain to share a couple of new Mexican plans for all of you to effectively reproduce at home. Since a large number of us are feeling somewhat exhausted comfortable at this moment, it’s an incredible time to have a great time with some Mexican motivated suppers. Something about Mexican food isn’t just past heavenly, however consistently feels fun and anything other than extravagant, which I sort of adoration. Tacos are laid back, calm, make yourself a margarita, taste, and eat, sort of food.

Crockpot Carne Asada Tacos with Cilantro Lime Garlic Sauce

0 from 0 votes
Recipe by halfbakedharvestCourse: MainCuisine: MexicanDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

4

hours 
Total time

4

hours 

15

minutes

Crockpot Carne Asada Tacos with Cilantro Lime Garlic Sauce…and spicy baked Mexican street fries too.

Ingredients

  • 2 pounds flank steak

  • 4 cloves garlic, minced or grated

  • 1 tablespoon chipotle chili powder

  • 2 teaspoons onion powder

  • 1 teaspoon smoked paprika

  • kosher salt

  • 2 tablespoons extra virgin olive oil

  • zest and juice of 1 lime

  • 1/2 cup Mexican beer, such as Negra Modelo (or water)

  • 1 tablespoon honey

  • warmed corn or flour tortillas,

  • avocado, feta cheese, jalapeños, pickled onion, and shredded lettuce, for serving

  • MEXICAN FRIES
  • 4 potatoes, cut into ¼-inch-thick matchsticks

  • 3 tablespoon extra virgin olive oil

  • 1 teaspoon chipotle chili powder

  • 1 teaspoon smoked paprika

  • 1 teaspoon garlic powder

  • kosher salt

  • CILANTRO GARLIC LIME CREMA
  • zest and juice of 1 lime

  • 1-2 cloves garlic, grated

  • 1/2 cup plain Greek yogurt or sour cream

  • 1/2 cup fresh cilantro, finely chopped

  • 2 green onions, finely chopped

Directions

  • CROCKPOT
  • In the bowl of your slow cooker, combine the steak, garlic, chili powder, onion powder, paprika, pinch of salt, olive oil, lime juice and zest. Rub the seasonings into the steak. Add the beer. Cover and cook on low for 6 hours or on high for 3-4 hours.
  • Preheat the broiler to high. Remove the steak from the sauce to a baking sheet. Let rest 10 minutes. Lightly shred. Add 1/2 cup of the cooking liquid, then drizzle on the honey. Transfer to the broiler. Broil for 2-5 minutes, until the streak caramelizes. Watch closely! Toss with additional cooking liquid, if desired.
  • Meanwhile, make the fries. Preheat the oven to 425 degrees F.
    Place the potatoes on a large baking sheet and toss with olive oil, chili powder, paprika, garlic powder, and a large pinch of salt. Spread the fries in an even layer. Do not overcrowd the pan, if needed, divide the fries between 2 baking sheets. Transfer to the oven and bake for 15-20 minutes, then flip and bake for 15 minutes more.
  • To make the sauce. Combine all ingredients in a bowl and mix until combined. Season with salt.
  • Stuff the carne asada into the warmed tortillas. Top as desired with cilantro, lettuce, avocado, fries, cheese, and additional sauce. Enjoy!
  • INSTANT POT
  • Cut the steak into 4 pieces. In the bowl of your instant pot, combine the steak, garlic, chili powder, onion powder, paprika, pinch of salt, olive oil, lime juice and zest. Rub the seasonings into the steak. Add the beer.
  • Cover and cook on high pressure/manual for 8 minutes. Once done cooking, use the natural or quick release function and release the steam.
    Preheat the broiler to high. Remove the steak from the sauce to a baking sheet. Let rest 10 minutes. Lightly shred. Add 1/2 cup of the cooking liquid, then drizzle on the honey. Transfer to the broiler. Broil for 2-5 minutes, until the streak caramelizes. Watch closely! Toss with additional cooking liquid, if desired.
  • Follow the directions as directed above for steps 3-6.
  • GRILL
  • Place the steak in a 9×13 inch pan. Add the garlic, chili powder, onion powder, paprika, pinch of salt, olive oil, lime juice and zest. Rub the seasonings into the steak. Add the beer. Marinate 30 minutes or in the fridge as long as overnight.
  • Preheat your grill or grill pan to high.
  • Remove the steak from its marinade and sear the steak for 5-8 minutes, flip and sear another 5 minutes or until your desired doneness is reached. Remove the steak from the grill and allow to rest 10 minutes. Slice steak thinly against the grain.
  • Follow the directions as directed above for steps 3-6.

Notes

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