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
Serves 6
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
For toppings:
sour cream

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.



  1. Two of my favorite things!! Mexican and my crock pot!! Looking forward to trying this recipe!! Yummy!!

  2. This recipe could prompt me to pull the crock pot out of hidden storage - it would be a great addition to a taco bar or a tailgate event.

  3. We love Carne Asada and have never tried it in the Crock Pot, this will be an awesome recipe to try. Nice choice for the SRC!
    Miz Helen

  4. This sounds like a fantastic crock pot recipe. I'm always on the look out for new ideas, once school is back in session.

  5. This looks amazing! Thanks so much for the sweet words too! ~Ellie

  6. This would be a great recipe to make for a busy weekday night...and I have a flank steak in the freezer. I had fun baking from your blog this month!

  7. WOW. I wish I had something more eloquent to say, but, seriously... WOW. That looks amazing and sounds so flavorful. Great choice.

  8. This looks like a great and easy dinner, I love crockpot meals!

  9. My husband would go crazy for the flavors in this dish. Yum!

  10. I love a good slow cooker recipe and this one sounds great!



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