Slow Cooker Carne Asada Steak Tacos Recipe With Chipotle Aioli Sauce

SLOW COOKER CARNE ASADA STEAK TACOS RECIPE (WITH CHIPOTLE AIOLI SAUCE)

Steps:

• Spray slow cooker with non-stick cooking spray.
• Place sliced steak in the bottom.
• Pour salsa, diced tomatoes, cumin, and chili powder on top.
• Stir, until all seasonings are thoroughly mixed in. Cook on low for 6-8 hours or high for 3-4 hours.
• While the meat is cooking, put all ingredients for the aioli in a blender and blend until smooth.
• When meat is done, scoop meat onto tortillas, top with your favorite taco toppings, and drizzle with chipotle aioli.

CARNE ASADA AL CHIPOTLE

Steps:

• Combine beef stock, soy sauce, and chipotle peppers in a blender; blend until smooth. Pour into a resealable plastic bag and add flank steak. Close bag and move steak around so it is well covered in marinade. Refrigerate for at least 4 hours, or overnight.
• Remove bag from the refrigerator 20 minutes before grilling. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove steak from the marinade and shake off excess liquid. Cook steak until firm and reddish-pink in the center, 4 to 5 minutes minutes per side, depending on the thickness. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare. Let rest for a few minutes before slicing.

BEEF CARNE ASADA SOFT TACOS

Steps:

• In small bowl, stir Guacamole Seasoning (from dinner kit) into mashed avocado until well blended. Press plastic wrap onto surface of guacamole, and refrigerate. Stir again before serving.
• In medium bowl, stir Beef Seasoning (from dinner kit), water, lime juice and 1 tablespoon of the oil. Dip whole steak (unsliced) into seasoning mixture until well coated on all sides.
• In 10-inch nonstick skillet, heat remaining 1 tablespoon oil over medium heat. Carefully add whole steak to hot oil. Cook 2 to 3 minutes on each side. Surface of steak will be charred in spots. Remove skillet from heat, and let steak rest in skillet 5 minutes to allow juices to settle.
• Transfer steak to cutting board, leaving juices in skillet. Cut across grain into thin strips. Return steak strips to skillet, and combine with steak juices. Cook steak strips over medium-high heat 1 to 2 minutes or until desired doneness.
• Remove Tortillas (from dinner kit) from bag. To heat in microwave, place stack of tortillas on microwavable plate. Cover with microwavable waxed paper. Microwave on High 45 to 60 seconds or until warm. (To heat in oven, wrap tortillas in foil; place on cookie sheet. Bake at 325°F about 10 minutes or until warm.)
• Spoon steak strips onto tortillas. Top with guacamole, desired toppings and a squeeze of fresh lime juice. Cover and refrigerate leftovers.

CARNE ASADA TACOS RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the oil, vinegar, lime juice, orange juice, garlic, jalapeño, chopped cilantro, salt, coriander, cumin, pepper, and chili powder.
• Place the steak in a gallon-size resealable bag. Pour in 1 cup (240 ml) of the marinade and set the rest aside. Seal the bag and shake to evenly coat the steak in the marinade. Refrigerate for at least 1 hour, or up to 4 hours.
• In a small saucepan, bring the reserved ½ cup (120 ml) of marinade to a boil over medium-high heat. Cook until thickened and reduced by half, about 5 minutes. Remove from the heat and set aside.
• Heat a large grill pan over high heat until very hot. Remove the steak from the bag and discard the marinade. Cook the steak on 1 side until there are dark grill marks and it is beginning to caramelize around the edges, about 6 minutes. Flip and cook on the other side for 5 minutes for medium rare, or 7 minutes for medium. Transfer to a cutting board and let rest for 5 minutes.
• Working in batches, heat the corn tortillas in a pan over medium-high heat, turning with tongs, until softened and just beginning to brown in spots, about 1 minute per side. Wrap the toasted tortillas in foil to keep warm.
• Thinly slice the steak against the grain, then cut the slices in half. Transfer to a large bowl and toss with the reduced marinade to coat.
• Serve the steak with the warm tortillas, pico de gallo, guacamole, sour cream, cotija cheese, and cilantro leaves, if desired.
• Enjoy!