I’ve decided I need to start having more dinner parties or at least people over for dinner more. A friend from work had me over for dinner last weekend and it was so lovely and such a great way to start the week… if there is a great way to start the work week.
The problem I’ve run into with having more than one person over for dinner is that I have two chairs at my kitchen table. This was intentional as I have always planned on getting a bench for one side because I’m so into the bench + chairs look. I’m super into communal tables and the bench gives that vibe.
So I know I haven’t talked about it yet but I went to Sayulita a few weeks ago just because I needed to escape every day life + surf + get a tan + eat a ton of tacos. Isn’t choosing what type of tacos to eat kind of difficult? Fish tacos are always number one because… fish tacos. I love vegetables so I’m always so tempted to get whatever veggie taco is on the menu. Then there’s steak tacos.
Traditionally carne asada tacos are made from skirt steak and just seasoned with salt and pepper and seared. I don’t have a real grill and wasn’t going to do beef injustice by killing it on my grill pan (which I have done before). Then I remembered the slow cooker and thought, “hey all these taco stands in Sayulita are cooking their meat all day so maybe I can too?”.
These Slow Cooker Carne Asada Tacos are one of my greater culinary feats but I am going to have to say – the pickled onions may have stolen the show. I wanted to make pickled onions without sugar and luckily, they were insanely delicious.
- 2 lb flank steak
- 1 orange, juiced
- 1 onion, chopped and separated into 2 parts
- ⅓ cup cilantro, chopped
- 1 serrano pepper, chopped
- 2 tbsp garlic, divided
- 2 tbsp lime juice
- 2 tbsp apple cider vinegar
- 2 tsp olive oil, seperated
- 1 tsp smoked paprika
- 1 tsp cumin
- ½ tsp chili powder
- ½ tsp crushed red pepper flakes
- Salt + pepper to taste
- 2 large red onions
- 1 cup red wine vinegar
- ½ cup apple cider vinegar
- 2 tbsp minced garlic
- 1 tbsp pink himalayan sea salt
- 1 tsp black peppercorns
- 1 tsp sesame seeds
- ½ tsp crushed red pepper flakes
- 12 corn tortillas
- 8-12 oz store-bought salsa verde
- queso fresco
- avocado, sliced
- In a large bowl mix together half the onion, half the garlic, half the olive oil, smoked paprika, cumin, chili powder and salt and pepper.
- Add raw flank steak into onion mixture and massage mixture into steak with your hands for 3-5 minutes.
- In a large skillet, add half the olive oil on high heat.
- Add flank steak to skillet and sear on each side for 2-3 minutes then remove from heat.
- In slow cooker, add the rest of the onion & garlic, orange juice, lime juice, serrano pepper, apple cider vinegar and crushed red pepper flakes and mix until well combined.
- Add seared flank steak to slow cooker and mix until everything is well combined.
- Cook on low heat for 6 hours or high heat for 4 hours.
- Remove flank steak and let cool. Once cooled, place on cutting board and shred meat with two forks.
- Assemble tacos with cooked meat and store with juices from slow cooker in refrigerator up to one week.
- Spiralize the onion (or chop into half moon shapes) with Blade C.
- Place onions in a glass bowl with lid.
- Add the rest of the ingredients, cover and shake to combine.
- Let sit in refrigerator at least four hours before using.
- Heat corn tortillas on a skillet on warm heat. Remove from heat.
- Add carne asada, pickled onions, salsa verde, avocado, queso fresco, avocado or any other toppings desired to warm corn tortilla.
By posting this recipe I am entering a recipe contest sponsored by The Beef Checkoff and am eligible to win prizes associated with the contest. I was not compensated for my time.
Chat with me:
What is your favorite type of taco? Do you have dinner parties? Can you find a bench for me?