Description
This Crock Pot Carne Asada Street Tacos recipe offers tender, flavorful shredded flank steak slow-cooked to perfection with a vibrant blend of spices, garlic, and lime. The steak is cooked low and slow in the crock pot, then served in buttery, soft mini corn tortillas for an authentic street taco experience, perfect for casual gatherings or flavorful weeknight dinners.
Ingredients
Scale
Meat and Marinade
- 3 lbs flank steak
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons minced garlic
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 cup beef broth
- 1/2 cup chopped cilantro
- 1/2 white onion, chopped
- 2 fresh limes, juiced
- 1/4 cup butter
Tortillas
- 24 mini corn tortillas
Instructions
- Prepare the steak: Place the 3 lbs flank steak in the crock pot and rub it with 1 tablespoon of olive oil to help the spices adhere and to add richness.
- Make the spice rub: In a small bowl, combine 2 teaspoons minced garlic, 1 tablespoon chili powder, 1 teaspoon paprika, 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon cumin. Rub this mixture evenly all over the flank steak to infuse deep, smoky, and spicy flavors.
- Add fresh aromatics: Top the seasoned steak with the juice from 1 lime, 1/2 cup chopped cilantro, and 1/2 chopped white onion to impart brightness and freshness during cooking.
- Pour in beef broth: Carefully pour 1 cup of beef broth around the steak inside the crock pot to keep the meat moist and tender as it cooks.
- Cook low and slow: Cover the crock pot and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the steak is tender enough to shred easily with a fork.
- Shred and finish the beef: Remove the steak from the crock pot and shred it with two forks. Squeeze the juice from the remaining lime over the shredded meat to add a refreshing citrus punch.
- Melt the butter: In a large skillet or on a griddle, melt 1/4 cup of butter over medium heat to prepare for warming the tortillas.
- Warm the tortillas: Fry the 24 mini corn tortillas in the melted butter for about 1 minute or until they soften and develop a slightly toasted flavor and pliable texture.
- Cool the tortillas: Allow the tortillas to cool slightly so they hold together easily when filled.
- Assemble the tacos: Fill each taco using two mini corn tortillas per serving with the shredded carne asada and your favorite taco toppings such as salsa, diced onions, cilantro, or avocado slices. Serve immediately and enjoy!
Notes
- For extra flavor, consider marinating the steak with the spices and lime juice overnight before slow cooking.
- Use fresh lime juice to brighten the shredded meat and balance the spices.
- If you prefer less fat, you can substitute butter with a lighter oil to fry the tortillas.
- Mini corn tortillas can be found in most grocery stores; warming them in butter adds a rich, delicious flavor and softens them for easier folding.
- This recipe can be doubled for larger groups and freezes well if made in advance.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours on low or 3 to 4 hours on high
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Keywords: crock pot carne asada, street tacos, slow cooker flank steak, Mexican tacos, shredded beef tacos, corn tortillas, carne asada recipe
