I’m unveiling my favorite Tacos in the Crockpot recipe that turns affordable pantry staples into fall-apart carne asada perfect for tacos, burritos and bowls.

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I’ve been dreaming up an easy Carne Asada Crockpot Recipe that makes me actually look forward to leftovers. I throw a big flank or skirt steak into the slow cooker with bright fresh lime juice and let the flavors do the work while I pretend im being productive.

It’s ridiculous how tender it gets, perfect for late night Tacos In The Crockpot runs or feeding a crowd when you dont wanna fuss. This ended up on my list of Crockpot Recipes Beef Tacos for good reason, it transforms ordinary beef into something you want to show off, but with zero wannabe chef stress.

Ingredients

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Flank or skirt steak: Lean protein packed, full of beefy flavor and iron, stays juicy when sliced thin.
Orange juice: Bright sweet, vitamin C rich, helps tenderize meat and add citrusy sweetness.
Lime juice: Sharp tang, breaks down fibers, gives fresh zip that balances richness.
Soy sauce: Umami rich and salty, boosts savory depth but can raise sodium levels.
Garlic: Pungent and aromatic, adds savory punch and healthful compounds, not overpowering.
Cilantro: Fresh herb, low calorie, adds bright herbaceous notes and color to dish.
Jalapeño: Optional heat, vitamin C and capsaicin give a lively spicy kick if wanted.
Brown sugar: Adds subtle molasses sweetness, helps caramelize and balance acidity, use sparingly.

Ingredient Quantities

2-3 lbs flank or skirt steak

1/2 cup orange juice fresh is best

1/4 cup fresh lime juice about 2 limes

1/4 cup soy sauce

2 tbsp olive oil

4 garlic cloves minced

1/4 cup chopped fresh cilantro

1 jalapeño seeded and chopped optional

1 tbsp chili powder

1 tsp ground cumin

1 tsp dried oregano

1 1/2 tsp kosher salt

1 tsp black pepper

1 small yellow onion sliced

1/2 cup beef broth

1 tbsp brown sugar

How to Make this

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1. Trim any excess fat from 2-3 lbs flank or skirt steak and pat dry with paper towels.

2. In a bowl or large zip bag whisk together 1/2 cup fresh orange juice, 1/4 cup fresh lime juice (about 2 limes), 1/4 cup soy sauce, 2 tbsp olive oil, 4 minced garlic cloves, 1/4 cup chopped fresh cilantro, 1 seeded and chopped jalapeño (optional), 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp dried oregano, 1 tbsp brown sugar, 1 1/2 tsp kosher salt and 1 tsp black pepper until sugar dissolves.

3. Add the steak to the bag or bowl, coat well with the marinade, squeeze out extra air if using a bag, refrigerate and marinate at least 30 minutes and up to overnight for best flavor.

4. Optional but worth it: heat a tablespoon of olive oil in a hot skillet and sear the steak 1 to 2 minutes per side until browned. This step gives more flavor but you can skip it if you’re short on time.

5. Slice 1 small yellow onion and spread it on the bottom of the Crockpot. Place the marinated steak on top of the onions, pour any leftover marinade over the meat, then add 1/2 cup beef broth to the pot.

6. Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the steak is fork tender and falling apart.

7. Transfer the meat to a cutting board, shred with two forks. Skim any excess fat from the cooking liquid, then if you want a thicker sauce pour the liquid into a skillet and simmer until reduced and slightly syrupy, about 5 to 10 minutes.

8. Return the shredded steak to the reduced sauce and toss to coat, stir in a little extra chopped cilantro if you like, taste and adjust salt or lime juice if needed.

9. Serve warm for tacos, burritos, bowls or whatever you’re craving; for crispy edges spread shredded meat on a baking sheet and broil 2 to 4 minutes, watching carefully so it doesn’t burn.

Equipment Needed

1. Cutting board for trimming and slicing
2. Good chef’s knife
3. Measuring cups and spoons
4. Large mixing bowl or big zip top bag for the marinade
5. Whisk or fork to mix the marinade
6. Paper towels to pat the steak dry
7. Heavy skillet for optional searing and for reducing the sauce
8. Crockpot / slow cooker
9. Two forks for shredding (and a rimmed baking sheet if you want crispy edges)

FAQ

Q: Can I marinate the steak before putting it in the crockpot? A: Yes you can marinate it 30 minutes to overnight for more flavor but it's not required, the crockpot still infuses the meat well.

Q: Do I have to sear the steak first? A: No, searing is optional. It adds extra flavor and color but you will still get tender, tasty meat without searing.

Q: What's the best cut of meat to use? A: Flank or skirt steak work best because they soak up the marinade and shred nicely. Rump or chuck can work if you want cheaper cuts but texture will differ.

Q: How do I get a thicker sauce? A: Simmer the juices on the stove to reduce or whisk 1 tsp cornstarch with 1 tbsp water and stir into the hot liquid until it thickens.

Q: Can I use bottled juice instead of fresh orange and lime? A: Yes but fresh gives brighter flavor. If using bottled, choose 100 percent juice and maybe reduce quantity a little if it's overly sweet.

Q: How should I reheat leftovers? A: Reheat gently in a skillet with a splash of beef broth or in the oven at 300 F until warmed through. Microwaving works too but can dry the meat out.

Carne Asada Crockpot Recipe Substitutions and Variations

For 2-3 lbs flank or skirt steak: swap with a chuck roast or brisket if you want super tender, shred-able meat. Use the same weight but plan on longer crockpot time and shredding instead of thin slices.
For 1/2 cup orange juice: use pineapple juice 1:1 for a brighter, sweeter tang, or substitute 1/2 cup freshly squeezed grapefruit juice for more acidity and a slightly bitter note.
For 1/4 cup soy sauce: tamari works 1:1 for gluten-free, or coconut aminos 1:1 if you want lower sodium and a sweeter profile (cut the brown sugar a bit if using coconut aminos).
For 1/4 cup chopped fresh cilantro: use flat-leaf parsley 1:1 plus 1 tsp lime zest to mimic the fresh citrusy lift, or try chopped fresh mint for a different but nice bright finish.

Pro Tips

– Let it marinate long enough but not forever. Aim for 4 to 12 hours so the citrus and soy really penetrate, but avoid going past 24 hours or the acids can start to make the meat mushy.

– Pat the steak dry before you sear it, get the pan very hot, and don’t crowd it. A quick 1 to 2 minute sear per side gives big flavor even if you then slow cook it, and drying the surface first helps you get a proper crust.

– Save and reduce the cooking liquid into a glaze. Skim off fat first, simmer the liquid until slightly syrupy, then toss the shredded meat in it. For crunchy edges spread the coated meat on a tray, drizzle a little oil and broil for 2 to 4 minutes while watching close.

– Taste and tweak at the end. Slow cooking can hide brightness so add a squeeze more lime, a pinch of salt, or extra chopped cilantro right before serving. If the sauce seems greasy chill it 30 minutes and remove the solidified fat for a cleaner finish.

Carne Asada Crockpot Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I’m unveiling my favorite Tacos in the Crockpot recipe that turns affordable pantry staples into fall-apart carne asada perfect for tacos, burritos and bowls.

Servings

servings

Calories

475

kcal

Equipment: 1. Cutting board for trimming and slicing
2. Good chef’s knife
3. Measuring cups and spoons
4. Large mixing bowl or big zip top bag for the marinade
5. Whisk or fork to mix the marinade
6. Paper towels to pat the steak dry
7. Heavy skillet for optional searing and for reducing the sauce
8. Crockpot / slow cooker
9. Two forks for shredding (and a rimmed baking sheet if you want crispy edges)

Ingredients

2-3 lbs flank or skirt steak
1/2 cup orange juice fresh is best
1/4 cup fresh lime juice about 2 limes
1/4 cup soy sauce
2 tbsp olive oil
4 garlic cloves minced
1/4 cup chopped fresh cilantro
1 jalapeño seeded and chopped optional
1 tbsp chili powder
1 tsp ground cumin
1 tsp dried oregano
1 1/2 tsp kosher salt
1 tsp black pepper
1 small yellow onion sliced
1/2 cup beef broth
1 tbsp brown sugar

Directions

Trim any excess fat from 2-3 lbs flank or skirt steak and pat dry with paper towels.
In a bowl or large zip bag whisk together 1/2 cup fresh orange juice, 1/4 cup fresh lime juice (about 2 limes), 1/4 cup soy sauce, 2 tbsp olive oil, 4 minced garlic cloves, 1/4 cup chopped fresh cilantro, 1 seeded and chopped jalapeño (optional), 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp dried oregano, 1 tbsp brown sugar, 1 1/2 tsp kosher salt and 1 tsp black pepper until sugar dissolves.
Add the steak to the bag or bowl, coat well with the marinade, squeeze out extra air if using a bag, refrigerate and marinate at least 30 minutes and up to overnight for best flavor.
Optional but worth it: heat a tablespoon of olive oil in a hot skillet and sear the steak 1 to 2 minutes per side until browned. This step gives more flavor but you can skip it if you’re short on time.
Slice 1 small yellow onion and spread it on the bottom of the Crockpot. Place the marinated steak on top of the onions, pour any leftover marinade over the meat, then add 1/2 cup beef broth to the pot.
Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the steak is fork tender and falling apart.
Transfer the meat to a cutting board, shred with two forks. Skim any excess fat from the cooking liquid, then if you want a thicker sauce pour the liquid into a skillet and simmer until reduced and slightly syrupy, about 5 to 10 minutes.
Return the shredded steak to the reduced sauce and toss to coat, stir in a little extra chopped cilantro if you like, taste and adjust salt or lime juice if needed.
Serve warm for tacos, burritos, bowls or whatever you’re craving; for crispy edges spread shredded meat on a baking sheet and broil 2 to 4 minutes, watching carefully so it doesn’t burn.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.