Carne Asada Tacos in a Slow Cooker

Name: Carne Asada Tacos in a Slow Cooker
Prep time: 20 min
Total time: 200 min
Yield: 6 Servings
Ingredients: 2 cups vegetable stock or broth; 28 ounce can diced tomatoes; 2 chipotle peppers, chopped; 1 yellow onion, chopped; 4 cloves garlic, chopped; 4 pounds beef round roast; 2 tablespoons cumin; 2 tablespoons chili powder; 2 teaspoons salt; 2 teaspoons freshly cracked black pepper; 3 cups canola oil; 24 corn tortillas; 1 cup salsa of your choice; 1 small head green cabbage, shredded; 2 cups crumbled queso fresco

By Leslie Blythe Beef, Cheese, Mexican Frying, Slow Cooker / Crock Pot

July 28, 2016

These Carne Asada Tacos in a Slow Cooker are so tender and juicy. It's a delicious a fresh combination of succulent beef served with Mexican queso fresco, cabbage, and lime. Just throw it all in the slow cooker and you're done!

Prep: 20 mins
Cook: 3 hrs
Yields: 6 Servings

Ingredients

2 cups vegetable stock or broth

28 ounce can diced tomatoes

2 chipotle peppers, chopped

1 yellow onion, chopped

4 cloves garlic, chopped

4 pounds beef round roast

2 tablespoons cumin

2 tablespoons chili powder

2 teaspoons salt

2 teaspoons freshly cracked black pepper

Tacos

3 cups canola oil

24 corn tortillas

1 cup salsa of your choice

1 small head green cabbage, shredded

2 cups crumbled queso fresco

Directions

1Add the vegetable stock, tomatoes, chipotle peppers, onions and garlic to a slow cooker and stir to combine.

2In a small bowl, combine the cumin, chili powder, salt and black pepper. Sprinkle the spice mixture over the beef so that it is evenly coated.

3Place the meat in the slow cooker.

4Cover and cook on LOW for 6 hours.

5Once cooked, remove steak from crockpot and let sit for 5-10 minutes.

6Using a serrated knife, thinly slice the steak against the grain.

7Gently place steak back in crockpot and mix with juices.

Tacos

1Bring the canola oil to 350 degrees F in a large skillet over medium heat. Fry the corn tortillas in batches until crispy but still slightly pliable, about 2 to 3 minutes. Transfer them to a sheet tray lined with paper towels to drain any excess oil.

2Spoon some of the beef onto the fried tortilla, top each taco with some shredded cabbage, 2 tablespoons green salsa and 1 tablespoon queso fresco. Repeat with the remaining ingredients. Arrange on a serving platter and serve.

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