How to Make Slow Cooker Carne Asada | The Stay At Home Chef

Today on The Stay At Home Chef I’m showing you how to make Slow Cooker Carne Asada This recipe comes from viewer request because so many of you have loved my recipe for carne
asada and lots of you have asked if you can make it in the slow cooker So today I’m going to show you exactly how
to do that To start we’re going to make our marinade You’ll need 1/2 cup of orange juice the juice from 2 limes and then a couple tablespoons of olive oil and 2 tablespoons of white vinegar All of that acidity will not only flavor our
meat but it’ll make nice and tender You’ll also need 4 cloves of minced garlic a minced jalapeno 1/2 teaspoon of salt 1/4 teaspoon of pepper and I like to add about 1 cup of freshly chopped
cilantro and then whisk this together. Carne asada can be as simple as putting a little salt and pepper on some steak, throwing in a can of beer or a little bit
of acidity and make it that way but Ilike to add a lot more flavor. I think that you’ll really like it. Next we’re going to take some flank steak and lay it right into the bottom of the slow
cooker You could also use skirt steak or experiment with other beef steak cuts like a top sirloin flap meat or even some ribeye. Then we’re going to take our sauce and pour it directly over the meat It’s so easy it’s a little bit ridiculous. Then we’re going to take the lid and pop it
on and then cook it on high for 3 to 4 hours or on low for 6 to 8 And that’s it! Once it’s done the meat should be super tender and you are ready to eat. I like to serve my carne asada up in taco
form because, hello, who doesn’t like tacos? Thanks for watching! You can find the full written recipe in the
video description Be sure to subscribe and check out the rest of my channel where you can find hundreds of restaurant quality recipes you can easily make at home. See you later!

0 thoughts on “How to Make Slow Cooker Carne Asada | The Stay At Home Chef

Leave a Reply

Your email address will not be published. Required fields are marked *