Traditional carne asada is grilled hot and fast. But when you need something hands-off that still delivers bold Tex-Mex flavor, this crockpot carne asada earns its spot in your rotation.
The slow cooking, combined with a few key ingredients in the marinade, does the work of breaking down the beef until it’s melt-in-your-mouth tender, while the marinade builds flavor all the way through. It’s built to hold its own in tacos, bowls, burritos, and straight off the fork.
Crockpot carne asada lives or dies by texture, and that’s where most slow cooker versions fall apart. If it doesn’t cook long enough, the beef stays chewy. If it cooks without intention, it turns into something closer to pot roast than true carne asada.
I’ve tested this to find that sweet spot. You want the beef tender enough to pull apart easily, but structured enough that it feels like steak, not a shredded roast. That balance is what keeps this recipe true to the bold, Tex-Mex flavor it is known for, even when it’s made in a slow cooker.
What You’ll Need for Crock Pot Carne Asada
- Flank Steak – Flank steak is my preferred cut for crockpot carne asada because it stays structured while becoming tender. It has enough grain to shred beautifully without turning mushy. Slicing or shredding against the grain after cooking is key for the best texture.
- Olive Oil – This adds a little richness to the marinade and helps carry the flavor of the spices across the beef. It also keeps the citrus from feeling too intense.
- White Wine Vinegar – A small amount of vinegar increases the acidity and gives the marinade more dimension. It brightens the beef without overpowering it.
- Kosher Salt – Salt is what wakes everything up. It penetrates the meat as it cooks and ensures that it tastes bold instead of flat.
- Black Pepper – Adds subtle warmth and rounds out the seasoning.
- Cumin – Cumin brings that unmistakable Tex-Mex depth. It’s earthy, slightly smoky, and ties the citrus and garlic together.
- Garlic – Fresh garlic adds backbone. It infuses the beef as it cooks and keeps the flavor grounded.
- Orange Juice – The natural sweetness of orange juice balances the sharper citrus elements while helping tenderize the beef.
- Lime – Lime is essential in carne asada. It gives it that bright, fresh acidity that it’s known for.
- Lemon – A little lemon adds another level of citrus that keeps the marinade from tasting too boring.
- Jalapeno – Adds just enough heat to build flavor without overwhelming it. Remove the seeds if you want a milder heat.
- Cilantro – Fresh cilantro brings everything together and keeps it tasting fresh.
How to Make Slow Cooker Carne Asada
Detailed instructions and measurements are listed in the recipe card at the bottom of this page.
- Add your flank steak to a container that has an airtight lid.
- Add in your olive oil, white wine vinegar, kosher salt, black pepper, cumin, garlic, orange juice, lime juice, lemon juice, jalapeno, and cilantro.
- Seal with your lid and shake so that the flank steak is coated. Refrigerate for 30 minutes to 1 hour.
- Heat a large skillet over high heat. Remove the flank steak from the container (keeping the marinade) and sear on each side, about 45 seconds – 1 minute per side.
- Add the flank steak and all of the marinade to your slow cooker. Cook on low for 6 hours.
- Once done, shred with a fork (it should be falling apart at this point), and serve in tacos or on rice! If it isn’t falling apart tender, it needs more time!
Easy Carne Asada Recipe Tips
- If your meat is not falling apart tender, it needs more time. You may have used a thicker cut or tougher cut of meat. If it’s not falling apart tender, it’s not done yet.
- You can leave the seeds and ribs with your jalapeno or remove them depending on your heat preference.
- Searing is not required, but does add a good flavor to the final dish.
- Don’t sear it too long. You don’t want to cook it through, you just want a nice crust on the outside.
How to Serve This Carne Asada Crock Pot Recipe
Crockpot Carne Asada is versatile and goes great in so many dishes. Some of my favorite ways to serve it are:
- in tacos or burritos
- filling for enchiladas
- in burrito bowls
- with rice and beans
- on top of nachos
Easy Carne Asada Recipe Variations
If you love this crockpot carne asada as a base, there are tons of delicious ways to switch it up depending on what you’ve got on hand or how you want to serve it.
- Smoky Chipotle Twist – Stir a couple of canned chipotle peppers in adobo into the crockpot for a deeper, smoky heat that goes great with avocado and cotija on top.
- Beer Marinated – Swap part of your citrus liquid with a light Mexican beer for a subtle maltiness that goes great in burritos or over rice.
- Grill Finish – If you want that charred, grilled taste, sear or finish the slow cooked meat quickly on a hot grill or under the broiler after it’s done in the crockpot.
- Milder Heat – Skip or seed the jalapeno if you prefer a gentler heat.
- Citrus Swap – Swap lemon or extra lime for a little bit of a tropical punch.
Storing Slow Cooker Carne Asada
Place any leftover slow cooker flank steak in an airtight container in the refrigerator for up to 3 days.
To reheat leftover flank steak, I recommend using a skillet over medium heat on the stove for best results. You could also place it in a microwave-safe dish, loosely covered with a paper towel. Be careful not to overcook the meat.
Frequently Asked Questions
The most common cuts of meat used in carne asada are flank steak and skirt steak. I prefer flank steak because I find it to be more tender.
When made with this recipe, it should not be tough at all. it should be completely tender and fall apart.
It all depends on what you add! If you prefer one that isn’t spicy, be sure to remove the seeds and ribs from your jalapeno. If you want it spicy, leave them in.
It’s imperative to cook carne asada on low heat. In order for it to be tender and fall apart, it needs to be cooked low and slow.
When cooked on low, flank steak gets more tender the longer you cook it.
At some point, your steak will overcook in a slow cooker if it stays in too long. You can still keep it in there for around 8-10 hours though.
You’ll want to have 1/4lb of carne asada per person for tacos if you’re serving the tacos with fillings and toppings.
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Carne Asada Slow Cooker Recipe
Ingredients
- 1.5 pounds flank steak
- 1/4 cup olive oil
- 3 tablespoons white wine vinegar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 teaspoon cumin
- 4 cloves garlic
- 3/4 cup orange juice
- juice from 2 limes
- juice from 1 lemon
- 1 jalapeno
- 1/4 cup cilantro
Instructions
- Add your flank steak to a container that has an airtight lid.
- Add in your olive oil, white wine vinegar, kosher salt, black pepper, cumin, garlic, orange juice, lime juice, lemon juice, jalapeno, and cilantro.
- Seal with your lid and shake so that the flank steak is coated. Refrigerate for 30 minutes to 1 hour.
- Heat a large skillet over high heat. Remove the flank steak from the container (keeping the marinade) and sear on each side, about 45 seconds – 1 minute per side.
- Add the flank steak and all of the marinade to your slow cooker. Cook on low for 4-6 hours. Cook until it's falling apart tender. If it isn't falling apart tender, it needs more time. Thicker cuts will require more time.
- Once done, shred with a fork (it should be falling apart at this point), and serve in tacos or on rice!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was the absolute BEST recipe!! So so good. Thank you!!
Thank you Lauren! I’m so glad you liked it!
Do you have recommendations for how to marinate and freeze this? I have a baby coming and this would be the perfect thing to prep ahead and throw in the crockpot. Thanks!
Hi Caitlin! You can absolutely turn this into a freezer meal. I would assemble the marinade, place it in a freezer safe ziploc bag along with the flank steak. Remove as much air as possible and then seal it. I would lay it flat and place it immediately in the freezer. When you’re ready to make it, I would thaw it in the fridge overnight and then just proceed as normal with the recipe. Hope that helps and congrats on the baby!
Never had crockpot carne asada, this dish was fabulous! Thank you! I marinated the meat overnight.
Thank you so much! I’m so glad you enjoyed it!
This is the best recipe ever!!!
Thank you! That’s so kind of you!
The flavor was terrific but my meat was really tough.
Hi Ally,
I’m really sorry to hear that. I’ve tested the recipe multiple times and have never had this issue. Often times it’s so tender it falls completely apart when pulling it from the crockpot. Did you follow the recipe instructions exactly or make any ingredient substitutions? Maybe a different cut of meat? I’d love to help troubleshoot this. Thanks!
Mine was a little tough too, so after I shredded it, I put it back in the juices in the slow cooker for a half hour. It was much more tender after that.
If you cook it long enough it is fork tender.