Sunday, September 7, 2014
Crock Pot Carne Asada--SRC
This month for Secret Recipe Club, I had The Hobo Kitchen. It's written by Ellie. I actually had her blog (with a different name) a while ago. I loved it. The funny thing is that at first I didn't realize I had the same person, but I was like "Oh my gosh; I want to make all these recipes." In fact, I ended up making two of her recipes for dinner one night. And then I went to read Ellie's profile and there she was--the same blogger I'd enjoyed so much when I secret-recipe'd her last blog. Apparently, she's still got it. Thank you, Ellie, for the fabulous recipes.
I made the Carne Asada. It was delicious and super easy and a crock pot recipe and just win win all around. The leftovers were even better. (Note: As a side dish, I also made a cinnamon sugar version of her Tostones (plantains) that were beyond delicious. I'd never made plantains before and I'm a total convert. But the pictures I took for that were ug-ly.)
Crock Pot Carne Asada
adapted from The Hobo Kitchen
Prep time: 10 minutes
Cook time: 6-8 hours (in crock)
Cost:$10.00-ish (this is a really rough estimate; sorry)
meat: mine was $5, but it was clearanced and was less than 2 lb, seasonings: .10, peppers (mine were free from a fabulous friend), but I'm guessing 1.50-2.00, toppings: 2.00
Note: I'm slightly red meat impaired. If it's not ground beef or some kind of chuck roast, I'm a little lost. This recipe called for flank steak, which I couldn't find at my store. So I just bought the clearance cheap steak and all was well, but if you can get flank steak, use it.
Another note: I followed this recipe as Ellie had it. However, I bet that if you had taco seasoning and wanted to use that instead of individual spices, that would work and save you a couple minutes. No guarantees because I haven't tried it, but especially if it didn't have thickening agents (such as cornstarch), I bet it'd be just fine.
2 lb flank steak
2 tsp chili powder
1 tsp cumin
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1/2 tsp salt
1/2 tsp black pepper
1 yellow onion, diced
1 green pepper, diced
1 red pepper, diced
1 jalepeno, minced
Combine dry spices. Sprinkle or rub these on the flank steak. Put that in the crock.
Add diced onion, peppers, and jalepeno.
Cook on low in the crock pot for 6-8 hours. Note: I recommend this low setting. I forgot to get mine into the crock and tried to cheat and do this for 3-4 hours on high. It tasted delicious, but wasn't fall-apart-fork-shreddable. I left the stuff we didn't eat in the crock for several more hours and it was perfect, so try not to short-change the cooking times.
Before eating, shred steak with two forks.
Serve over rice, tortillas, or corn chips.
Top with cheese, sour cream, and avocado.