What is the best cut of meat to use for carne asada?

Traditionally, flank steak or skirt steak are the top picks for carne asada. Both cuts offer a rich beefy flavor and absorb marinades well. For a carne asada crockpot recipe , these cuts also break down beautifully over low heat, giving you tender, juicy results that shred easily for tacos or bowls.

What tenderizes carne asada?

Acidic ingredients like lime juice, orange juice, or vinegar are key to tenderizing carne asada. In this carne asada crockpot recipe , citrus not only breaks down the muscle fibers for a tender bite—it also adds that signature tangy flavor. Slow cooking further softens the meat without drying it out.

Should carne asada be marinated?

Absolutely. A good marinade is essential for authentic flavor. Even a short 2-hour soak can make a difference, but overnight is best. This carne asada crockpot recipe relies on marinade to infuse the meat with bold, smoky flavors before it ever hits the slow cooker.

What is the most tender meat for a crockpot?

Chuck roast is often considered the most tender and forgiving meat for slow cooking. It has enough marbling to stay moist for hours. That’s why, in some variations of the carne asada crockpot recipe , chuck roast is used instead of flank or skirt—especially when shreddability and juiciness are priorities.

Carne Asada Crockpot Recipe – 5-Star Family Favorite Dinner

Description

Tender, flavorful carne asada made in the crockpot with a citrus marinade. Perfect for tacos, bowls, and meal prep.

Ingredients

2 lbs flank steak or chuck roast

1/4 cup lime juice

1/4 cup orange juice

1/4 cup soy sauce

1 tbsp olive oil

4 garlic cloves, minced

1 tsp cumin

1 tsp chili powder

1/2 tsp smoked paprika

1/2 tsp black pepper

1/2 onion, sliced

1/2 cup beef broth

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Instructions

1. In a bowl, whisk lime juice, orange juice, soy sauce, oil, garlic, and spices.

2. Place beef in marinade and refrigerate for at least 4 hours or overnight.

3. Layer onions at bottom of crockpot, then place beef and marinade over.

4. Pour in beef broth. Cover and cook on low 8 hrs or high 4–5 hrs.

5. Shred beef, return to juices, and serve hot in tacos or bowls.

Notes

You can broil shredded beef for 5 minutes for crispy edges.

Store leftovers with liquid in fridge or freeze up to 3 months.

Prep Time: 10 minutes
Cook Time: 8 hours
Category: Dinner
Method: Crockpot
Cuisine: Mexican-American

Nutrition

Serving Size: 1.5 cups
Calories: 315
Sugar: 2g
Sodium: 450mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 0g
Protein: 34g
Cholesterol: 85mg