Welcome to October is Tailgating Snacks Month! The 3rd annual! With an awesome recipe for Crock Pot Carne Asada.
Wow! Some of my favorite recipes have come from this month! Want to check them all out? I have links at the bottom of this post! I’ve very excited to start this month off with a BANG!
This Crock Pot Carne Asada is super easy to make and was a HUGE hit in my house. We made it into tacos, sandwiches, served it on a taco bar (a hint for something I’ll be sharing later in the month), made it into tostadas, you get the idea! And it smelled Ahhhh-MaZe-ing as it cooked!
Our new Crock Pot Carne Asada recipe is based on our traditional Carne Asada Marinade. We wondered how it would come out if the beef cooked in the marinade in the crock pot. Well, it’s fabulous! Dan loved it! It makes great tacos, sandwiches, and lots of leftovers.
It’s so easy to make too! If you can’t get out to the grill (maybe it’s too hot outside or maybe it snows where you live), you can still have great Mexican Carne Asada from the crock pot or slow cooker!
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- 3 pounds stew beef, cut into 2-inch cubes
- 1 cup water
- 2/3 cup soy sauce
- 4 scallions, finely chopped
- Juice of 1 Meyer lemon or 2 limes
- 6 tablespoons dark brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1-2 teaspoon red pepper flakes
- Working in batches so as not to crowd the pan, brown the cubes of beef in a large skillet, cooking until well browned on all sides, about 10-20 minutes per batch. Remove beef from pan once it is browned and place it in the crock pot.
- Add 1/3 cup water to the pan, and deglaze the pan, scraping the browned bits up from the bottom of the pan. Pour the deglazing water into the crock pot.
- In a medium bowl, mix all remaining ingredients with a whisk until thoroughly combined, and pour over the beef. The beef should be mostly submerged in the cooking liquid, if it isn’t add a little more water to the pot.
- Turn crock-pot on high, and cook, covered, for about 4 hours or until beef is easily shredded.
- Serve Carne Asada in tacos, burritos, nachos, sandwiches, anywhere you want tasty Mexican food.
- I figure we got anywhere from 8-12 servings from this recipe. It'll depend on how much you eat, and what else you put in your tacos.