One afternoon every week, my husband and I do a kid swap in the late afternoon for one of my son’s weekly eye therapy appointments. Because I’d rather not sit in the waiting room with 3 squirrely little boys, he swings by after he leaves work and picks them up and takes them home. On those afternoons, I generally leave the slow cooker running so that when I get home from the appointment, it doesn’t take much thought or energy to get dinner onto the table.
Last week, during the swap I said that dinner was in the slow cooker and to please try not to eat it until we get home. Because I was afraid that the intense, divine smell would tempt him to open up the slow cooker and eat it all up without me.
Have you ever slow cooked a fresh garlic, cilantro, jalapeno combo over beef before?
If not, then you must.
Because the flavor of this beef is about 14x better than it smelled, which I didn’t think would be possible.
Here’s why it smelled and tasted so amazing.
See all of that garlic.
And the cilantro and a bit of heat from the jalapeño.
Slather it all over the meat. And be prepared for your home to be filled with an amazing aroma, all day long!
Perfectly tender, perfectly flavored.
You can serve this as is with a side of Tex-Mex Rice & Refried Beans. Or slice it up and serve in tacos. Completely up to you!
Here’s the recipe for the beef…enjoy!!!
Slow Cooker Carne Asada
Yield – 4 servings
Preparation Time – 10 minutes
Cooking Time – 8 hours
Ingredients
- 1/2 cup onion
- 5 garlic cloves
- 1 jalapeño, seeded
- Small bunch of cilantro
- 2 Tbsp olive oil
- 2 – 3/4 lb. flank or skirt steak
- Salt and pepper
Directions
- Add the onion, garlic, jalapeño, cilantro and olive oil into a small food processor or food chopper. Grind until makes a paste like spread.
- Place the flank steaks in the base of the slow cooker and season with salt and pepper. Spread the mixture on top of the meats.
- Set the slow cooker on low and cook for 8 hours.
- Carefully remove from the slow cooker, as it will be very tender. Slice and serve with sides, or in tacos.
kk says
This sounds amazing!
Can’t wait to try it.
I’m a little confused about how much beef…
Is it 2 x 3/4 pounds (total of 1 1/2 pounds) of meat or 2 and 3/4 pounds?
Jenn K says
1 1/2 lbs total 🙂
rebecca b says
This sounds really good but my sons won’t eat anything spicy, is this spicy?
Jean says
There is a jalepeno so yes it is spicy. One has a lot of kick.
Becky U says
Do you think you could use a different steak? We don’t have a store here that sells flank or skirt steak.
Ann Marie says
You could use cube steak
Layla says
I would like to know if you have to add any liquid to this
Jen says
If it doesn’t tell you to add liquid, then no.
Things cook up just fine in a crock pot without tons of liquid.
Monica says
Made this tonight….WOW! Amazing flavor! I made folded tacos with the meat my hubby who doesn’t like left overs, EVER, wants to have some for lunch tomorrow! I’m making this meat again!!
Neelie says
LOVED This recipe! It was really easy and fresh. We ate it on soft shell tortilla’s and it was really good. I highly recommend this recipe. You have a real winner….PS – It was not spicy.
Janie Gor says
Hi!
Can you tell me what kind of mini chopper you have? It looks handy!
Thanks!
Heidi says
Has anyone tried a roast?
Dawne says
I made this last night and it was outstanding! I used a skirt steak. It was not spicy at all because I removed the seeds from the pepper, so if you want spicy then you would need to leave a few seeds. Thanks for sharing this fabulous and very easy recipe!
stephen says
I’m more of an oven roaster than a crock-potter. The pics has the beef beautifully brown on top. Am I supposed to flip it at some period, or does the crock “just do that”?
Lisa says
Made this tonight with pork & served with fresh chimichurri. So delicious! Great easy recipe!