Loaded Crockpot Carne Asada Tacos

Loaded Crockpot Carne Asada Tacos
A delicious recipe from Cristina Ferrare.

Ingredients for Tacos

  • 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

Ingredients for Mexican Fries

  • 4 medium russet potatoes, cut into thin 1/2-inch thick strips
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon oregano
  • 1/4-1/2 cayenne pepper
  • Salt and pepper, to taste
  • 4 tablespoon olive oil

Ingredients for 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

Ingredients for Toppings

  • 2 large avocados, mashed with a little lime juice and a pinch of salt + pepper
  • 1 lime, cut into wedges
  • Pickled jalapenos
  • Queso fresco or cotija cheese, crumbled

Carne Asada Tacos - Home & Family

Instructions for Pico De Gallo

Place the steak in 9x13 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.
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.
About 45 minutes before you are ready to eat make the fries. Preheat oven to 425 degrees F.
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.
To make the pico de gallo. Combine the ingredients in a bowl and mix. Taste and season with salt and pepper.

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