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- 2 pounds flank steak or skirt steak - 1/4 cup olive oil - 3 cloves garlic, finely minced The main ingredients set the stage for great flavor. Flank or skirt steak works best. Olive oil keeps the meat moist. Fresh garlic adds a punch. - Juice of 1 orange - Juice of 1 lime - 2 tablespoons soy sauce - 1 tablespoon ground cumin - 1 tablespoon chili powder - 1 tablespoon paprika - 1 teaspoon onion powder The marinade is where the magic happens. Citrus juices bring brightness. Soy sauce adds depth. Spices like cumin and chili powder offer warmth and complexity. Each ingredient plays a key role. - 1 jalapeño, thinly sliced (optional for added heat) - Fresh cilantro, chopped, for garnish - Warm tortillas, for serving - Fresh diced avocados, for topping Optional ingredients let you customize your dish. Jalapeño gives it a kick. Cilantro adds freshness. Warm tortillas are perfect for serving. Diced avocados add creaminess. These touches elevate your carne asada. Enjoy every bite! Start by drying the flank or skirt steak. Use paper towels to pat it dry. This helps the meat cook evenly. Next, season both sides with salt and freshly cracked black pepper. This step is key for flavor. Now, let’s make the marinade. In a medium bowl, mix the olive oil, minced garlic, orange juice, lime juice, soy sauce, ground cumin, chili powder, paprika, and onion powder. Whisk it all together until it looks smooth and bright. This marinade packs a punch! Place the seasoned steak in the crockpot. Pour the marinade over the meat, ensuring it gets coated well. If you like it spicy, add the sliced jalapeño on top. Cover the crockpot with its lid. Set it to low heat and let it cook for 6 to 8 hours. The meat will become tender, making it easy to shred later. After cooking, remove the steak from the crockpot carefully. Use two forks to shred the meat into bite-sized pieces. For more flavor, return the shredded meat to the crockpot. Stir it into the tasty juices. To serve, fill warm tortillas with the juicy carne asada. Top with fresh diced avocado and chopped cilantro. This adds color and freshness to your meal. Enjoy your delicious creation! To make your carne asada shine, focus on seasoning and marinating. Start by patting your steak dry. This helps the seasoning stick. Use a good amount of salt and black pepper on both sides. This adds depth to the meat. For your marinade, mix olive oil, minced garlic, orange juice, lime juice, soy sauce, cumin, chili powder, paprika, and onion powder. This blend makes a vibrant sauce. Let the steak soak for at least an hour, or overnight for more flavor. If you like heat, slice a jalapeño and add it to the marinade. It gives a nice kick! To ensure your steak stays tender, cook it low and slow. Set the crockpot to low heat for 6 to 8 hours. This breaks down the meat fibers, making it easy to shred. When it's time to shred, use two forks. Pull the meat apart gently into bite-sized pieces. For more flavor, return the shredded meat to the pot. Mix it well with the leftover juices from cooking. This locks in all the tasty bits! Serving carne asada can be fun and creative. Use warm tortillas to wrap the meat. Let guests add their toppings. Diced avocado and chopped cilantro are great for freshness. For a festive touch, arrange tortillas on a large platter. Place bowls of toppings like avocado and cilantro nearby. Add lime wedges for a zesty squeeze. You can also serve it with Mexican rice or black beans on the side. This makes a complete meal that everyone will love! {{image_4}} You can cook carne asada in different ways. A pressure cooker cooks it fast. It makes the meat tender and juicy in less time. Just set it for about 60 to 90 minutes. Make sure to use the same marinade for great flavor. Grilling is another fun option. It adds a smoky taste. You can marinate the steak as usual. Then, cook it on a hot grill for about 6 to 8 minutes per side. This gives you a nice char and a delicious crust. If you want to try different cuts of meat, flank steak or skirt steak works best. But you can also use sirloin or even chuck roast. Each cut has its own flavor and texture. For a vegan or vegetarian version, skip the meat. Use mushrooms like portobello or even hearty vegetables like eggplant. Marinade them as you would the steak. This way, you still get those tasty flavors. Experimenting with spices adds fun to the dish. Try adding smoked paprika for a deeper flavor. You can also mix in some cumin seeds for an earthy taste. Regional variations can be exciting too. In some places, people add pineapple juice to the marinade. This gives a sweet twist. You can also try adding a bit of chipotle for a spicier kick. To keep your shredded carne asada fresh, use airtight containers. Glass containers work well. They do not absorb odors and are easy to clean. Make sure to let the meat cool down before storing. This helps avoid condensation. You can store it in the fridge for up to four days. If you have more, consider freezing it. To reheat carne asada, use a skillet over medium heat. This method helps keep the flavor intact. Add a splash of broth or water to keep it moist. Stir the meat often to heat it evenly. You can also use the microwave, but it may dry out the meat. For leftovers, think about making tacos or burritos. The carne asada fits well in salads or wraps, too. To freeze carne asada, place it in freezer-safe bags. Squeeze out as much air as possible before sealing. You can freeze it for up to three months. When you’re ready to eat, thaw it overnight in the fridge. To reheat, warm it in a skillet or the oven. This will help restore some of its original texture and flavor. The best cuts for carne asada are flank steak and skirt steak. Both cuts are tender and full of flavor. Flank steak is lean and has a nice texture. Skirt steak has more fat, which adds more taste. When you cook either cut, they become very juicy. Always choose fresh, high-quality meat for the best results. Yes, you can make carne asada ahead of time. Cook it in the crockpot as usual. Once done, let it cool and store it in an airtight container. You can keep it in the fridge for up to three days. When you want to eat it, just reheat it in a skillet or microwave. This keeps the meat moist and tasty. Carne asada goes well with many sides. Here are some popular choices: - Mexican rice - Refried beans - Grilled corn on the cob - Fresh salsa - Guacamole - Chopped salad These sides add color and flavor to your meal. You can mix and match to find your favorite combinations. To make delicious carne asada, you need quality meat, a flavorful marinade, and fresh toppings. Preparing the steak and cooking it slowly ensures tenderness. Don't forget to explore variations and creative serving ideas. Proper storage keeps your leftovers tasty. Now you have all the tools to cook a great meal! Enjoy making carne asada that impresses everyone at your table.

Carne Asada Crockpot

Savor the flavors of a Crockpot Carne Asada Fiesta with this easy recipe! Tender flank steak marinated in zesty citrus and spices brings a festive vibe to your table. Perfect for a party or family dinner, serve the shredded meat in warm tortillas topped with fresh avocado and cilantro. Ready to impress your guests? Click through to explore this delicious recipe and make your next meal memorable!
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Ingredients
  

2 pounds flank steak or skirt steak

1/4 cup olive oil

3 cloves garlic, finely minced

Juice of 1 orange

Juice of 1 lime

2 tablespoons soy sauce

1 tablespoon ground cumin

1 tablespoon chili powder

1 tablespoon paprika

1 teaspoon onion powder

Salt and freshly cracked black pepper, to taste

1 jalapeño, thinly sliced (optional for added heat)

Fresh cilantro, chopped, for garnish

Warm tortillas, for serving

Fresh diced avocados, for topping

Instructions
 

Begin by patting the flank or skirt steak dry with paper towels. Generously season both sides of the meat with salt and freshly cracked black pepper for enhanced flavor.

    In a medium-sized mixing bowl, combine the olive oil, minced garlic, orange juice, lime juice, soy sauce, ground cumin, chili powder, paprika, and onion powder. Whisk together until thoroughly mixed to create a vibrant marinade.

      Place the seasoned steak into the crockpot and pour the marinade over it, making sure to coat the meat evenly. If you enjoy some heat, sprinkle the sliced jalapeño on top of the steak.

        Cover the crockpot with its lid and set to cook on low heat. Allow it to simmer for 6 to 8 hours, or until the meat becomes tender enough to shred easily with a fork.

          After the cooking time, carefully remove the steak from the crockpot and use two forks to shred it into bite-sized pieces. For an extra boost of flavor, return the shredded meat to the crockpot and stir it into the remaining juices.

            To serve, pile the flavorful carne asada into warm tortillas and garnish with freshly diced avocado and a sprinkle of chopped cilantro for freshness and color.

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

                - Presentation Tips: For a festive touch, arrange the tortillas on a platter alongside bowls of diced avocado and chopped cilantro, allowing guests to customize their own tacos. Add lime wedges for an extra zesty squeeze!