Crock Pot Carne Asada Street Tacos Recipe

Introduction

Crock pot Carne Asada Street Tacos offer tender, flavorful beef cooked low and slow, perfect for an easy and delicious meal. These mini tacos combine juicy shredded steak with fresh toppings for an authentic taste you’ll love.

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 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

1. Step 1: Place the flank steak in the crock pot and rub the olive oil evenly over the meat.
2. Step 2: In a small bowl, mix the minced garlic, chili powder, paprika, salt, pepper, and cumin. Rub this spice mixture all over the steak.
3. Step 3: Top the steak with the chopped onion, cilantro, and the juice of one lime. Pour the beef broth around the steak in the crock pot, avoiding washing off the seasoning.
4. Step 4: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the steak is tender and easy to shred.
5. Step 5: Once cooked, shred the beef with two forks and squeeze the juice from the second lime over the shredded meat for added freshness.
6. Step 6: Melt the butter in a large skillet or griddle over medium heat. Fry the mini corn tortillas in the melted butter for about 1 minute until they become soft and pliable.
7. Step 7: Let the tortillas cool slightly. Use two tortillas per taco and fill with the shredded carne asada and your favorite toppings.

Tips & Variations

• For extra flavor, marinate the seasoned steak in the fridge for 1-2 hours before cooking.
• Try adding diced jalapeños or a dash of hot sauce for a spicy kick.
• Substitute flank steak with skirt steak if preferred; cooking times remain similar.
• Warm the tortillas without butter for a lighter option or to keep tacos gluten-free.

Storage

Store leftover shredded carne asada in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of broth to keep the meat moist. Tortillas are best stored separately at room temperature wrapped in foil to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook the steak in advance?

Yes, you can prepare the carne asada a day ahead. Store it refrigerated and reheat before assembling the tacos to save time.

What toppings go well with these street tacos?

Traditional toppings include diced onions, fresh cilantro, lime wedges, salsa, and sliced radishes. Feel free to add avocado or cheese if you like.

Crock Pot Carne Asada Street Tacos Recipe

Print Recipe

★★★★★

4.9 from 62 reviews

These Crock Pot Carne Asada Street Tacos deliver tender, flavorful shredded flank steak, slow-cooked with authentic spices and fresh lime juice. Served on buttery, pan-fried mini corn tortillas, these tacos are perfect for a casual gathering or a tasty weeknight dinner with a delicious Mexican flair.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 6-8 hours (low) or 3-4 hours (high)
• Total Time: 6 hours 15 minutes to 8 hours 15 minutes
• Yield: 12 servings (2 mini tacos per serving) 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Steak and Marinade

• 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 pepper
• 2 teaspoons minced garlic
• 1 tablespoon chili powder
• 1 teaspoon paprika
• 1 teaspoon cumin
• 2 fresh limes, juiced
• 1/4 cup butter

Serving

• 24 mini corn tortillas

Instructions

1. Prepare the steak: Place the flank steak in the crock pot and rub it with olive oil to coat evenly, which helps the seasoning stick and enhances flavor.
2. Mix seasoning rub: In a small bowl, combine minced garlic, chili powder, paprika, salt, pepper, and cumin. Rub this spice mixture thoroughly over the flank steak for a robust carne asada flavor.
3. Add fresh flavors and broth: Top the steak in the crock pot with lime juice from one lime, chopped cilantro, and diced onions. Pour beef broth around the steak to keep it moist and infuse richness during cooking.
4. Slow cook the steak: Cover the crock pot and cook on low for 6-8 hours or on high for 3-4 hours until the meat is tender and easy to shred.
5. Shred and season: Once cooked, shred the beef using forks and drizzle it with the remaining lime juice to add brightness and acidity.
6. Prepare tortillas: Melt butter in a large skillet or griddle over medium heat. Fry the mini corn tortillas in the melted butter for about 1 minute or until soft and pliable. This gives them a rich flavor and prevents them from breaking when filled.
7. Assemble tacos: Allow the tortillas to cool slightly, then place shredded beef on two mini corn tortillas per taco. Add your favorite toppings such as extra cilantro, diced onions, or salsa for an authentic street taco experience.

Notes

• For more flavor, marinate the steak with the seasoning rub for a few hours before cooking.
• You can substitute flank steak with skirt steak if preferred.
• Leftover shredded beef works great in burritos or quesadillas.
• Use fresh limes for the best citrus flavor.
• These tacos pair perfectly with a side of Mexican rice and beans.

Keywords: Carne Asada, Crock Pot Tacos, Slow Cooker Carne Asada, Mexican Street Tacos, Flank Steak Tacos, Mini Corn Tortillas