Carne asada translates to “grilled meat,” but we’re skirting the Spanish tradition a bit with my crock pot carne asada recipe! No grill, but I promise, all the flavors you love are there: Smoky spices and bright citrus, soaked into juicy shredded steak. Only 5 minutes to prep and perfect for tacos!
While I sometimes have the time to hover over a pot on the stovetop cooking my carne guisada, set-it-and-forget-it dinners are my favorite on weeknights. Truly, nothing compares to the convenience of the crock pot! After falling in love with slow cooker beef barbacoa, I set out to make authentic carne asada in the crock pot. This recipe combines flank steak with orange and lime juice, seasonings, and savory herbs in a flavorful, authentic, citrusy dish. Best of all, it’s ready to cook in minutes.
What to Know About Crock Pot Carne Asada
- Savory citrus marinade. Like pork carnitas, my crock pot carne asada is seasoned with fresh orange juice and lime juice. The flavors are sweet, tangy, and a little spicy.
- 5 minutes to prep. Sear the steak and mix up the marinade, then combine everything in the slow cooker. Come back hours later to tender meat that’s ready to shred.
- Perfect for taco night. I love making crock pot carne asada in the colder months, when it isn’t exactly grilling weather. The shredded steak is juicy and flavorful, and tastes amazing tucked into tortillas or rolled up inside beef enchiladas.
The Best Cut of Beef to Use
My favorite cut of beef for carne asada is flank steak. I use it for my original carne asada and Mojo carne asada recipes. You can also make this recipe with skirt steak or sirloin steak.
Carne Asada Marinade
The crock pot transforms inexpensive flank steak into moist, flavorful shredded carne asada. And it only takes a few easy ingredients! Scroll down to the printable recipe card for the full list with amounts.
- Spices – Chili powder, paprika, and cumin. You can substitute the individual spices with a blend, like fajita spice or taco seasoning, if you’d like.
- Orange Juice – It’s best if this is freshly squeezed (you’ll need to squeeze about two oranges for ½ cup of juice). Valencia oranges are great for juicing. If you don’t have fresh oranges, however, store-bought orange juice works. Try to buy the kind that isn’t from concentrate.
- Lime Juice – Squeezed from one lime. So much better than bottled!
- Herbs – Garlic cloves and dried oregano. Substitute ½ teaspoon of garlic powder or 1 tablespoon of jarred minced garlic per clove if needed. I also like to have cilantro on hand for a garnish when serving.
Recipe Tips
- Don’t skip the sear! Searing the beef is quick and locks in the juices before slow cooking, for a more flavorful finished steak.
- Citrus is essential. Not only does it play a key role in the flavors, but the orange and lime juice also help tenderize the meat.
- Turn up the heat. Blend chipotle peppers or jalapeños with the sauce ingredients for a spicy version.
Easy Crock Pot Carne Asada Tacos
My family’s favorite way to eat slow cooker carne asada is in tacos! I’ll serve it warm from the crock with flour or corn tortillas, and toppings like sour cream, cilantro coleslaw, and lime wedges. Carne asada is also great in taco bowls. Here are more topping ideas:
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Sear the steak. Heat olive oil in a large skillet over medium-high heat. Pat the flank steak dry and season it with salt and pepper. Sear the steak, about 2 minutes per side. Transfer the steak to your crockpot.
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Blend the sauce. Add chilli powder, paprika powder, cumin powder, orange juice, lime juice, garlic, and oregano to a small blender. Blend until well combined.
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Combine and cook. Pour the sauce over the meat. Cover and cook the flank steak on the LOW setting for 8 hours.
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Shred. Once the flank steak is cooked, remove it from the crock pot and shred it with two forks. Return it to the crock pot and toss the meat with the leftover juices.
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Serve. Serve the carne asada warm with tortillas, lime wedges, and chopped cilantro.
- Instead of flank steak, you can use skirt steak or top sirloin steak.
- Make sure you sear your meat before cooking. Searing the meat locks in all the juices and flavor.
- Do not skip citrus in the recipe. They tenderize the meat.
- For a spicy version, you can use chipotle chili or jalapeños. Blend them with the rest of the ingredients in the blender.
Serving: 6ounces | Calories: 373kcal | Carbohydrates: 7g | Protein: 49g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 136mg | Sodium: 1011mg | Potassium: 911mg | Fiber: 1g | Sugar: 3g | Vitamin A: 627IU | Vitamin C: 21mg | Calcium: 79mg | Iron: 4mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Crock Pot Carne Asada
With only 5 minutes of hands-on time, this is the perfect make-ahead dinner. I’ll sometimes sear the steak and whip up the marinade the night before, so everything is ready to dump-and-go in the morning.
- Sear the steak. While the oil heats up in a skillet, pat the flank steak dry and season it with salt and pepper. Next, sear the steak until it’s browned on all sides. Afterward, transfer the seared steak to your crock pot.
- Blend the marinade. Combine the spices, orange juice, lime juice, garlic, and oregano in a blender. Pulse until you have a smooth sauce. Season that to taste with salt and pepper.
- Combine and cook. Pour the sauce into the crockpot with the steak. Cover and cook on Low for 8 hours.
- Shred and serve. When the meat is tender enough to shred, pull it apart using two forks. Your crock pot carne asada is ready to serve warm, tucked into a tortilla topped with extra lime and cilantro.
Storing and Reheating Leftovers
- Refrigerate. Store the carne asada in an airtight container in the fridge for up to 4 days.
- Reheat. Warm up the shredded steak in a saucepan on the stove or in the microwave.
- Freeze. You can freeze the leftover carne asada airtight for up to 2 months. Thaw it in the fridge overnight before reheating.
