Description
Tender and flavorful slow cooker carne asada made with citrus marinade, garlic, and spices, perfect for juicy shredded beef with minimal effort.
Ingredients
- 1.5 kg flank steak or skirt steak
- 1/3 cup orange juice
- 1/4 cup lime juice
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/4 cup chopped fresh cilantro
Instructions
- Place the flank steak or skirt steak into the slow cooker.
- In a bowl, mix orange juice, lime juice, lemon juice, olive oil, minced garlic, cumin, chili powder, paprika, salt, and pepper.
- Pour the marinade over the meat, ensuring it is well coated.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours until the beef is tender and easy to shred.
- Remove the meat and shred using two forks.
- Return the shredded meat to the slow cooker and let it soak in the juices for a few minutes.
- Garnish with fresh cilantro before serving.
Notes
- Flank or skirt steak works best, but chuck roast is a good alternative.
- No need to marinate ahead; slow cooking infuses the flavor.
- Add onions or bell peppers for extra flavor.
- Include chipotle or jalapeños for a spicier version.
- For crispy edges, finish shredded meat in a hot pan.
- Store leftovers in refrigerator up to 4 days or freeze up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 95mg
