Slow Cooker Carne Asada

6 hours + 15 min

8 servings

Your effortless, go-to recipe for a simple way to make delish tacos any night of the week. Slightly spicy, this tender beef has just the right seasoning for crowd-pleasing tacos. Dish up in corn tortillas and top with shredded cheese and Poco Picante Salsa. Cool it down with Creamy Guacamole or a dollop of yogurt.

Ingredients

  • 2 lbs (900 g) flank steak or hanger steak
  • 1–1 1⁄2 tbsp Carne Asada Marinade Mix or Taco Seasoning
  • 1⁄4 cup freshly squeezed orange juice, about 1 orange
  • 1⁄4 cup freshly squeezed lime juice, about 1 lime
  • 1⁄4 cup freshly squeezed lemon juice, about 1 lemon
  • 1⁄4 cup low-sodium soy or tamari sauce
  • 2 tbsp white vinegar
  • Sea salt and black pepper, to taste, optional
  • 16 corn tortillas or taco shells

Preparation

  • Season both sides of steak with marinade mix. Place in a slow cooker.
  • In a bowl, whisk together orange juice, lime juice, lemon juice, soy sauce and vinegar. Pour over steak.
  • Cover; cook on low for 6 hours.
  • Remove steak to a cutting board. Let rest for 5–10 min. With two forks, pull meat into shreds. Stir into the sauce.
  • Serve with corn tortillas. Add toppings, if desired.

Nutritional Information

Per serving: Calories 290, Fat 10 g (Saturated 2 g, 0.3 0 g), Cholesterol 55 mg, Sodium 420 mg, Carbohydrate 24 g (Fiber 2 g, Sugars 2 g), Protein 28 g.

Tips

Streamline taco night and use a store-bought blend of shredded Mexican-flavoured cheeses. They usually combine cheeses like Monterey Jack, Cheddar and Queso Quesadilla.

Use up leftovers in burrito bowls or add to Caesar or Greek Salads for a fun flavour twist.

Tips

Streamline taco night and use a store-bought blend of shredded Mexican-flavoured cheeses. They usually combine cheeses like Monterey Jack, Cheddar and Queso Quesadilla.

Use up leftovers in burrito bowls or add to Caesar or Greek Salads for a fun flavour twist.

Perfectly Balance Your Plate

Serve with 1 cup sliced veggies and 1 tbsp Epicure Dip, your choice.