Go Back
–+ servings
Slow Cooker Carne Asada Recipe

Slow Cooker Carne Asada

iamwinfred
This Slow Cooker Carne Asada transforms an iconic Mexican grilled beef dish into a completely hands-off weeknight meal. Flank or skirt steak marinates in a bold citrus-and-spice mixture of fresh orange juice, lime juice, garlic, cumin, and smoked paprika, then slow braises until pull-apart tender. A quick optional sear in a hot cast iron skillet at the end gives you those signature crispy, charred edges. Pile it into tacos, burrito bowls, quesadillas, or nachos for a crowd-pleasing meal packed with deep, authentic flavor.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Main Course
Cuisine Mexican
Servings 6 servings
Calories 295 kcal

Equipment

  • Slow Cooker / Crockpot 6-quart capacity recommended
  • Large zip-lock bag or airtight container For marinating the beef
  • Cutting board
  • Sharp chef's knife
  • Measuring cups and spoons
  • Small mixing bowl or large liquid measuring cup For whisking the marinade
  • Whisk or fork
  • Tongs For handling the beef
  • Meat thermometer Instant-read preferred
  • Two forks For shredding the beef
  • Cast iron skillet (optional) For finishing sear

Ingredients
  

For the Beef

  • 2 lbs flank steak or skirt steak about 900g, trimmed of excess fat

For the Marinade

  • 1/3 cup fresh orange juice about 80ml, from approximately 1 large orange
  • 3 tablespoons fresh lime juice about 45ml, from approximately 2 limes
  • 3 tablespoons soy sauce 45ml; use coconut aminos for Whole30/Paleo
  • 3 tablespoons olive oil 45ml
  • 4 garlic cloves minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper optional, for heat
  • 1 jalapeño optional, sliced
  • 1/2 cup fresh cilantro about 20g, roughly chopped; divided

For the Slow Cooker

  • 1 small white onion thinly sliced

For Serving

  • corn tortillas or flour tortillas warmed
  • fresh cilantro for garnish
  • lime wedges for serving

Instructions
 

  • Pat the steak completely dry with paper towels, then lightly score both sides in a crosshatch pattern with shallow 1/4-inch cuts. Cut into 2-3 pieces if needed to fit the slow cooker.
  • Whisk together the orange juice, lime juice, soy sauce, and olive oil in a bowl, then add the garlic, cumin, chili powder, smoked paprika, oregano, black pepper, salt, and cayenne. Stir in half the cilantro and the sliced jalapeño if using.
  • Place the scored beef in a large zip-lock bag, pour the marinade over it, seal tightly, and refrigerate for at least 2 hours or overnight for best flavor.
  • Let the beef rest at room temperature for 15 minutes, then spread the sliced onion across the bottom of the slow cooker. Place the marinated beef on top and pour all the remaining marinade over it.
  • Cover and cook on LOW for 7-8 hours or HIGH for 3-4 hours, without lifting the lid. The beef is done when it's fork-tender and reaches an internal temperature of at least 160°F (71°C).
  • Transfer the beef to a cutting board and shred with two forks or slice thinly against the grain, then return it to the slow cooker and toss in the cooking juices.
  • Heat a cast iron skillet over high heat until smoking, then add the shredded beef in batches and let it sear undisturbed for 1-2 minutes until crispy edges form. Serve immediately.

Notes

  • Use flank steak or skirt steak for the best results. Both cuts stay juicy and tender over a long slow cook. Chuck steak also works as a budget-friendly alternative.
  • Always use fresh orange and lime juice. Bottled juice lacks the brightness and complexity of fresh citrus and noticeably affects the final flavor.
  • Do not skip the marinating step. Even a 2-hour marinade makes a significant difference. Overnight (8-12 hours) is strongly recommended for the deepest flavor.
  • Resist lifting the lid during cooking. Each time the lid is opened, heat escapes and adds 20-30 minutes to the cook time.
  • Always return the beef to the cooking juices after shredding or slicing to keep it moist and flavorful, especially important if not serving immediately.
  • The optional cast iron sear at the end is highly recommended. It adds crispy edges and a charred finish that closely mimics the authentic grilled version.
  • For a Whole30 or Paleo version, substitute coconut aminos for the soy sauce. The flavor is very similar.
  • Leftovers store in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 3 months. Always store with some of the cooking juices to keep the meat moist.
  • To reheat, warm in a skillet over medium heat with a splash of broth or reserved cooking juices for 3-5 minutes, or microwave in 60-second intervals with a little added moisture.
  • For extra smokiness, add a dried ancho chile or a chipotle pepper in adobo sauce to the slow cooker alongside the beef.

Nutrition

Serving: 1ServingCalories: 295kcalCarbohydrates: 5gProtein: 36gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 520mgPotassium: 580mgFiber: 0.5gSugar: 3gVitamin A: 8IUVitamin C: 15mgCalcium: 4mgIron: 20mg
Keyword carne asada recipe, crockpot beef tacos, easy Mexican beef recipe, slow cooker carne asada, slow cooker flank steak
Tried this recipe?Let us know how it was!