Loaded Crockpot Carne Asada Tacos
Try this Loaded Crockpot Carne Asada Tacos recipe.
Try this Loaded Crockpot Carne Asada Tacos recipe.
- salt and pepper to taste
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 1/2 teaspoon chili powder
- 1 teaspoon cumin
- 1 lime, juiced
- 1 teaspoon smoked paprika
- 1 large onion finely chopped
- 1/2 teaspoon oregano
- 1 lime, cut into wedges
- 1 bunch cilantro chopped
- 1/2 cup fresh cilantro chopped
- 4 tablespoon olive oil
- 4 cloves garlic minced or grated
- 2 pounds carne asada meat or flank steak
- a good pinch of salt and pepper
- 1 large jalapeã±o seeded and diced
- 1 orange, juiced
- 2 limes, juiced
- 1/4 cup mexican beer (i used negra modelo)
- 16 corn or flour tortillas or hard shell tacos
- 4 medium russet potatoes cut into thin 1/2-inch thick strips
- 1 teaspoon chipotle chile powder
- 1/4-1/2 cayenne pepper
- 1 (14 ounce) can diced tomatoes drained well
- 1/2 medium red onion chopped
- 2 green onions white + green parts sliced
- 1 jalapeã±o, minced (seeded if desired)
- 3 garlic cloves minced or grated
- 2 large avocados mashed with a little lime juice and a pin
- pickled jalapeã±os
- queso fresco or cajita cheese crumbled
- Carbohydrate 40.8056912500155 g
- Cholesterol 0 mg
- Fat 7.19082500289688 g
- Fiber 3.65933741916409 g
- Protein 5.055128750009 g
- Saturated Fat 1.01372550039976 g
- Serving Size 1 1 Serving (473g)
- Sodium 337.046168229419 mg
- Sugar 37.1463538308514 g
- Trans Fat 0.274317625079196 g
- Calories 239 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 Taco Adventure: A Weeknight Winner
As a busy working mom, finding time to cook delicious and satisfying meals can feel like a Herculean task. Between school pick-ups, work deadlines, and the ever-present laundry mountain, the last thing I want to do is spend hours slaving away in the kitchen. That's why I'm obsessed with crockpot recipes – they're my secret weapon for quick, easy, and flavorful meals that the whole family loves. This Loaded Crockpot Carne Asada Taco recipe is a prime example. It’s a vibrant explosion of Mexican flavors that’s surprisingly simple to make, even on the busiest of days. The beauty of this recipe lies in its ability to deliver restaurant-quality taste without the restaurant-quality time commitment. It's the perfect solution for busy weeknights when you crave something delicious and satisfying but don’t have a lot of time to spare.
The aroma alone is enough to make your mouth water. The tender, slow-cooked carne asada, bursting with the smoky warmth of chili powder and paprika, is the star of the show. But it’s the supporting cast of crispy fries, fresh pico de gallo, creamy avocado, and tangy pickled jalapeños that truly elevates this dish to another level. It's a symphony of textures and tastes that keeps everyone coming back for more. The combination of the succulent carne asada, the satisfying crunch of the fries, and the freshness of the pico de gallo is simply irresistible. Honestly, I've even started making extra portions just so I can enjoy leftovers for lunch the next day! It's so versatile; I often experiment with different toppings to keep things interesting. Sometimes I add a dollop of sour cream or a sprinkle of shredded cheese. The possibilities are endless!
Beyond the ease and deliciousness, this recipe is also a wonderful way to spend quality time with my family. While the crockpot does most of the work, there’s something special about the process of assembling the tacos together. It's a fun activity that brings us closer as a family. My kids love helping with the simpler tasks, like chopping vegetables or assembling the tacos. It's a simple act, but it creates a sense of shared accomplishment and strengthens our bond. It's these little moments, shared around a table piled high with flavorful tacos, that make life feel richer and more meaningful.
This recipe isn’t just about convenience; it’s about creating lasting memories and savoring delicious food with the people I cherish. And that, my friends, is the real secret ingredient to a happy and fulfilling life. So, if you're looking for a quick, easy, and incredibly flavorful meal that will impress your family and friends, look no further. This Loaded Crockpot Carne Asada Taco recipe is the answer to your weeknight dinner prayers. Give it a try, and you won't be disappointed.
Pro-Tip: For perfectly crispy fries, spread them on a greased wire rack placed on a baking sheet. It's a little extra work, but the extra crispiness is worth it!
