Crock Pot Carne Asada
K is a huge Mexian food fan, but finding recipes that meet his standard, and that are more authentic tasting (at least to him) is not the easiest thing ever. He’s talked about carne asada a lot, so I finally dug up a recipe, and he loves it! It definitely has a kick to it, so leave out more jalapeno seeds, or add more for a more intense kick, as desired.
Ingredients
1 (10.5 oz can) beef broth
3 diced tomatoes
1-2 jalapeno peppers, chopped (we do 1 with the seeds, 1 without)
1 sweet onion, chopped
4 cloves garlic, minced
2 lbs. carne asada steak
2 Tbsp. ground cumin
2 Tbsp. chili powder
2 tsp. salt
2 tsp. pepper
Rice, for serving
Black or refried beans, for serving
Instructions
1
In small bowl, combine the spices: cumin, chili powder, salt and black pepper. Take the spice mixture and evenly sprinkle it over the beef, then place in the crock pot.
2
Chop up the vegetables, then place them in the crock pot. Add the beef broth, then cook on low for 8 hours, or high for 4 hours.
3
Once it is finished cooking you can either serve the meat as is or shred the meat with 2 forks. Drizzle some of the liquid on top; serve with rice and beans.
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