Easy Carne Asada Tacos

I found this recipe on Half Baked Harvest.  I always love crock-pot recipes because anything that cuts down on cooking during a busy week is a-ok by me!




2 pounds carne asada meat or flank steak

4 cloves garlic, minced or grated
1 large onion, finely chopped
1 teaspoon smoked paprika
1 teaspoon cumin
1/2 teaspoon chili powder
a good pinch of salt and pepper
2 tablespoons olive oil
1 large jalapeño, seeded and diced
1 orange, juiced
2 limes, juiced
1/2 cup fresh cilantro, chopped
1/4 cup mexican beer (I used Negra Modelo)
16 corn or flour tortillas or hard shell tacos
Mexican Fries
4 medium russet potatoes, cut into thin 1/2-inch thick strips
1 teaspoon chipotle chile powder
1 teaspoon smoked paprika
1/2 teaspoon oregano
1/4-1/2 cayenne pepper
salt and pepper, to taste
4 tablespoon olive oil
Pico De Gallo
1 (14 ounce) can diced tomatoes, drained well
1/2 medium red onion, chopped
2 green onions, white + green parts, sliced
1 jalapeño, minced (seeded if desired)
1 bunch cilantro, chopped
3 garlic cloves, minced or grated
1 lime, juiced
2 tablespoons olive oil
1 teaspoon kosher salt
For topping
2 large avocados, mashed with a little lime juice and a pinch of salt + pepper
1 lime, cut into wedges
pickled jalapeños
queso fresco or cajita cheese, crumbled
  1. Place the steak in 9×13 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.
  2. 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.
  3. About 45 minutes before you are ready to eat make the fries. Preheat oven to 425 degrees F.
  4. 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.
  5. To make the pico de gallo. Combine the the ingredients in a bowl and mix. Taste and season with salt and pepper.
  6. 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.

1 Comment

Filed under Recipes

One response to “Easy Carne Asada Tacos

  1. I really love all of the buttons on your sidebar! So cute! …and those tacos look good! I’ll have to try this one soon! 🙂

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