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- 2 pounds flank steak or skirt steak - 1/4 cup olive oil - 3 cloves garlic, minced - Juice of 1 orange - Juice of 1 lime For carne asada, I choose flank or skirt steak. These cuts are tender and full of flavor. The fat in these steaks helps keep the meat juicy while cooking. I always include olive oil, garlic, and the fresh juices from an orange and lime. These ingredients add zest and depth to the dish. - 2 tablespoons soy sauce - 1 tablespoon ground cumin - 1 tablespoon chili powder - 1 tablespoon paprika - 1 teaspoon onion powder - 1 jalapeño, sliced (optional for heat) Next, I add seasonings. Soy sauce adds umami, while cumin and chili powder bring warmth. Paprika gives a subtle smokiness, and onion powder adds a savory note. If you like heat, add a sliced jalapeño for a spicy kick. This mix transforms the steak into something special. - Fresh cilantro, for garnish - Tortillas, for serving - Fresh diced avocados, for topping To serve carne asada, I love using warm tortillas. They cradle the meat perfectly. Topping with fresh diced avocados adds creaminess. A sprinkle of cilantro brings a pop of color and fresh flavor. Together, these elements create a vibrant meal that everyone enjoys. Start by patting the flank steak dry with paper towels. This step helps the meat brown better. After that, season both sides with salt and pepper. This simple seasoning boosts the meat's flavor. In a bowl, combine the olive oil, minced garlic, orange juice, and lime juice. Add soy sauce, ground cumin, chili powder, paprika, and onion powder. Mix well to create a marinade. This blend gives the meat a rich, zesty taste. Place the seasoned steak in the crockpot. Pour the marinade over the meat, ensuring it gets well-coated. For a spicy kick, add sliced jalapeño on top. Cover the crockpot and set it to low. Cook for 6-8 hours. The meat should become tender and easy to shred. Once cooked, remove the steak from the crockpot. Use two forks to shred the meat into pieces. If you like, return the shredded meat to the crockpot. Stir it into the juices for extra flavor. Serve the carne asada in warm tortillas. Top with fresh diced avocado and cilantro for a tasty finishing touch. To boost the taste, marinate the steak for at least two hours. For best results, let it sit overnight. This allows the flavors to soak deep into the meat. You can find great flank or skirt steak at your local butcher. Ask for high-quality cuts, as they will give you the best flavor. If your steak is thicker than two inches, adjust the cooking time. You may need to cook it for 8-10 hours on low. Check the meat's tenderness with a fork. It should shred easily when it's ready. When serving carne asada, warm the tortillas first. This adds a nice touch. Top the meat with fresh cilantro and diced avocados for color and taste. You can also add sliced radishes or diced tomatoes for extra crunch. {{image_2}} To change the spice level, you can try different peppers. Here are a few options: - Jalapeño: Adds a mild heat. Slice it and put it in the crockpot. - Serrano: A bit hotter than jalapeños. Use whole or chopped. - Habanero: Very spicy! Use it sparingly, if at all. You can also use spicy marinades. Look for ones that include chipotles or extra hot sauce. This gives your carne asada a nice kick. If you want to switch proteins, you have great options. You can use chicken or pork instead of beef. - Chicken: Use boneless, skinless thighs for a juicy outcome. - Pork: Pork shoulder is tasty and can be shredded easily. For a meatless option, try mushrooms or jackfruit. They soak up flavors well and give a hearty bite. How you serve carne asada can change the meal. Here are some fun ideas: - Tacos: Warm tortillas filled with carne asada, avocado, and cilantro. - Burritos: Roll up the carne asada with rice and beans for a filling dish. - Rice or Salads: Serve it over rice or mix it into salads for a fresh twist. These variations keep meals exciting and let you enjoy carne asada in new ways. After enjoying your carne asada, let it cool down first. Place it in a shallow container to cool faster. Cover it tightly with a lid or plastic wrap. This keeps the meat fresh and prevents odors from mixing. For the best taste, eat leftovers within three days. For storage containers, glass or plastic with airtight lids work best. They keep the meat moist and flavor intact. Avoid using containers that let air in, as this can dry out your carne asada. To freeze carne asada, make sure it is completely cool. Place it in freezer-safe bags or containers. Remove as much air as possible before sealing. This helps prevent freezer burn and keeps the meat tasty. You can freeze it for up to three months. When you are ready to eat, thaw the carne asada in the fridge overnight. For reheating, you can use a microwave, stovetop, or oven. If using the stovetop, add a little broth or water to keep it moist. Heat until it is warmed through. You can keep refrigerated carne asada for about three to four days. After this time, the quality may decline. Always check for signs of spoilage before eating. Look for changes in smell, texture, or color. If the carne asada smells sour or looks slimy, it is best to throw it away. Keeping an eye on these signs helps ensure you enjoy safe and tasty meals. Carne asada means "grilled meat" in Spanish. This dish comes from Mexico. It features marinated beef, often flank or skirt steak. The meat is grilled to give it a smoky flavor. You can serve it in tacos or burritos. It's a favorite for family gatherings and street food. The marinade usually includes citrus juices, garlic, and spices, making it very tasty. Yes, you can cook carne asada on high heat. However, there are pros and cons. Cooking on high heat saves time. You get a nice sear on the meat. But, the meat may not become as tender. Cooking on low heat lets flavors blend. It also makes the meat juicy and easy to shred. I recommend low heat for the best taste. You can tell when carne asada is done by checking its tenderness. When the meat pulls apart easily using a fork, it is ready. The internal temperature should be around 145°F for medium-rare. If you like it more done, aim for 160°F. Look for a nice brown color and juicy texture. Many sides pair well with carne asada. Here are some popular choices: - Rice - Beans - Grilled vegetables - Corn tortillas - Fresh salsa - Guacamole - Cilantro These sides add flavor and contrast to the meat. They also create a well-rounded meal. Yes, you can make carne asada without a crockpot. You can grill it on a barbecue or stovetop. The key is to marinate the meat first. You can also use a slow cooker or an oven. For grilling, cook over medium-high heat for about 5-7 minutes per side. For the oven, bake at 350°F for about 25-30 minutes. Each method gives a unique taste. Carne asada is a rich dish that combines bold flavors and tender meat. We covered key ingredients, seasoning tips, and step-by-step cooking methods. With options for spice levels and protein choices, you can easily make it your own. Remember to store leftovers properly for the best taste later. This dish is versatile and can be enjoyed in many forms, like tacos or burritos. Enjoy your cooking and savor the delicious results!

Carne Asada Crockpot

Get ready to spice up your dinner table with this delicious Crockpot Carne Asada Fiesta! Perfectly marinated flank steak slow-cooked to tender perfection, this recipe is a flavorful way to enjoy taco night. Just mix your ingredients, set the crockpot, and let the magic happen. Serve it in warm tortillas topped with fresh avocado and cilantro. Click through to explore the full recipe and treat your taste buds!
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Ingredients
  

2 pounds flank steak or skirt steak

1/4 cup olive oil

3 cloves garlic, minced

1 orange, juiced

1 lime, juiced

2 tablespoons soy sauce

1 tablespoon ground cumin

1 tablespoon chili powder

1 tablespoon paprika

1 teaspoon onion powder

Salt and pepper, to taste

1 jalapeño, sliced (optional for extra heat)

Fresh cilantro, for garnish

Tortillas, for serving

Fresh diced avocados, for topping

Instructions
 

Start by patting the flank steak dry with paper towels. Season both sides generously with salt and pepper.

    In a bowl, combine olive oil, minced garlic, orange juice, lime juice, soy sauce, cumin, chili powder, paprika, and onion powder. Mix well to create a marinade.

      Place the seasoned meat in the crockpot and pour the marinade over it, ensuring the steak is well-coated. If using, add the sliced jalapeño on top for an extra kick.

        Cover the crockpot and set it on low. Cook for 6-8 hours or until the meat is tender and easily shreds with a fork.

          Once cooked, remove the steak from the crockpot and shred it using two forks. If desired, return the shredded meat to the crockpot and stir it into the juices for extra flavor.

            Serve the carne asada in warm tortillas, topped with fresh diced avocado and a sprinkle of cilantro.

              Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6-8