Loaded Crockpot Carne Asada Tacos
Try this Loaded Crockpot Carne Asada Tacos recipe.
Try this Loaded Crockpot Carne Asada Tacos recipe.
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 1/2 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- salt and pepper (to taste)
- 4 tablespoon olive oil
- 2 pounds carne asada meat or flank steak
- a good pinch of salt and pepper
- 1/4 cup mexican beer (i used negra modelo)
- 1 teaspoon chipotle chile powder
- pickled jalapeã±os
- 2 limes (juiced)
- 1 large onion (finely chopped)
- 1 lime (juiced)
- 1/2 cup fresh cilantro (chopped)
- 4 cloves garlic (minced or grated)
- 1/2 medium red onion (chopped)
- 3 cloves garlic (minced or grated)
- 1/4-1/2 cayenne pepper
- 1 large jalapeã±o (seeded and diced)
- 1 orange (juiced)
- 16 corn or flour tortillas or hard shell tacos
- 4 medium russet potatoes (cut into thin 1/2- thick strips)
- 1 ounce can diced tomatoes (drained well 14)
- 2 green onions (white + green parts sliced)
- 1 jalapeã±o (minced (seeded if desired))
- 1 bunch cilantro (chopped)
- 2 large avocados (mashed with a little lime juice and a p
- 1 lime (cut into wedges)
- queso fresco or cajita cheese (crumbled)
- Carbohydrate 3.39536500006205 g
- Cholesterol 0 mg
- Fat 27.9227000115875 g
- Fiber 2.06635006623234 g
- Protein 0.956715000036012 g
- Saturated Fat 3.85860200159903 g
- Serving Size 1 1 recipe (1009g)
- Sodium 1375.53610000101 mg
- Sugar 1.32901493382971 g
- Trans Fat 0.847710500316788 g
- Calories 258 calories
Step-by-step
- Place the steak in a 9x13 inch pan. Add the garlic, half of the chopped onion, the smoked paprika, cumin, chili powder, salt, pepper and olive oil. Use your hand to massage the seasoning into the steak for about 3-5 minutes.
- Heat a large heavy bottom skillet over high heat and add a tablespoon of olive oil. Sear the meat on both sides. Once the meat has been seared on both sides place it in the bowl of your crockpot.
- To the crockpot add the remaining onion, diced jalapeño, orange, limes, cilantro and beer, toss well.
- Cover and cook on low for 6 hours or on high for 4 hours.
- Remove the meat and place it on a cutting board. Let rest 15 minutes and then shred the meat with two forks. Keep warm.
- About 45 minutes before you are ready to eat make the fries. Preheat oven to 425 degrees F.
- Place cut potatoes in a large bowl and drizzle with oil, chipotle chile powder, oregano, smoked paprika, cayenne, salt and pepper. Gently toss with your hands or two spatulas to evenly coat. Spread on a baking sheet in one layer.
- Bake for 15-20 minutes, then flip and bake for 15-20 minutes more. You want the potatoes to be crispy, but not burnt. If you want perfectly crisp fries I recommend spreading the potatoes on a greased wire rack and baking them as directed above. But this way is a bit of a pain. Keep the potato fries warm until ready to serve.
- To make the pico de gallo. Combine the ingredients in a bowl and mix. Taste and season with salt and pepper.
- To assemble, spread the carne asada along the middle of a warmed tortilla. Top with pico de gallo, mashed avocados, a good handful of fries, pickled jalapeños and a heavy dose of cajita or queso fresco. Pick up the sides and EAT.
My Loaded Crockpot Carne Asada Tacos Adventure: A Weeknight Winner
As a busy working mom, finding time to cook delicious and satisfying meals can feel like a Herculean task. My evenings are a whirlwind of school pick-ups, homework battles, and the ever-present laundry mountain. So, when it comes to dinner, convenience and flavor are paramount. That's where my Loaded Crockpot Carne Asada Tacos recipe comes in – a lifesaver that consistently delivers both.
The beauty of this recipe lies in its simplicity and adaptability. I often find myself modifying it based on what’s in my pantry or fridge. Sometimes, I'll swap out the Negra Modelo beer for a different dark beer, or if I'm feeling adventurous, I’ll experiment with different chili powders for a unique flavor profile. The core elements, however, remain consistent: tender, flavorful carne asada, crispy homemade fries, and a vibrant pico de gallo. The combination is truly irresistible.
The Magic of the Crockpot: The crockpot is the secret weapon here. It allows me to prep the carne asada in the morning, pop it into the slow cooker, and come home to a perfectly cooked and incredibly aromatic meal waiting for me. No more frantic last-minute cooking, just a relaxed evening with my family enjoying a delicious home-cooked meal. It's truly a game-changer for busy weeknights. The meat becomes incredibly tender, almost falling apart, creating the perfect texture for tacos.
Beyond the Basics: While the recipe provides a delicious foundation, I encourage you to experiment and make it your own. Add a different type of cheese, include different vegetables in the pico de gallo, or try different types of potatoes for the fries. One of my personal favorites is adding a sprinkle of cotija cheese for an extra layer of flavor. The possibilities are endless! The homemade fries are definitely a highlight; nothing beats the crispy, salty crunch that adds an incredible textural contrast to the tender carne asada.
More Than Just a Meal: For me, this isn't just about a quick and easy dinner. It’s about creating memories and traditions around the dinner table. The aroma of the carne asada cooking in the slow cooker fills my home with a comforting warmth that instantly puts everyone at ease. It’s the perfect setting for lively conversations and shared laughter, a reminder that even in the midst of a busy life, there's always time for connection and good food.
Tips and Tricks for Success: To achieve the perfect results every time, here are a few tips I’ve learned along the way: Don’t overcrowd your baking sheet when cooking the fries – ensure they are in a single layer for even crisping. For extra crispy fries, consider using a wire rack as the recipe suggests. If you’re short on time, pre-cut potatoes are a convenient option. Adjust the spices to your taste – add more or less chili powder or cayenne pepper depending on your spice preference. Let the meat rest before shredding – this allows the juices to redistribute, resulting in incredibly moist and tender carne asada. Finally, make extra! Leftovers are perfect for quick lunches or even a tasty snack.
A Simple Recipe, A Big Impact: This Loaded Crockpot Carne Asada Tacos recipe is more than just a collection of ingredients and instructions; it’s a testament to the power of simple recipes that deliver big on flavor and convenience. It's a recipe that fits into my busy life perfectly, allowing me to create delicious, memorable meals for my family without sacrificing precious time or energy. I highly encourage you to try it; I know you’ll love it as much as I do.
So, the next time you’re searching for a delicious and hassle-free weeknight dinner, look no further. My Loaded Crockpot Carne Asada Tacos are a guaranteed crowd-pleaser, even for picky eaters. Get ready for a fiesta of flavors in your own kitchen!
