Crock Pot Carne Asada Street Tacos Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Shred and season: Once cooked, shred the beef using forks and drizzle it with the remaining lime juice to add brightness and acidity.
- 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.
- 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
