How do you cook carne asada steak in a slow cooker?

Cooking carne asada in the slow cooker is all about low, steady heat. Start by marinating the steak in citrus juice, garlic, and spices for at least 4 hours—or overnight if you can. Then place it in the slow cooker with all the marinade and aromatics like onions and jalapeños. Set it to low for 7–8 hours or high for 4–5. Once it’s tender, slice it against the grain or shred it, and spoon some of the flavorful juices over top before serving.

Do you cook carne asada on high or low heat?

For the best results, I always recommend slow cooking carne asada on low heat. This gives the muscle fibers time to break down gently, which leads to a tender, flavorful dish. If you’re in a pinch, you can cook on high—but nothing beats the low and slow method for richness and melt-in-your-mouth texture.

Will slow cooking a steak make it tender?

Absolutely. Especially when you're making carne asada in the slow cooker , you're giving the steak the time it needs to break down naturally. The collagen softens, the marinade penetrates deep, and the meat becomes fork-tender without drying out. That’s the whole reason I keep coming back to this method—it turns lean cuts into something luxurious.

How to make carne asada more tender?

It starts with the marinade—acid from citrus and vinegar helps soften the fibers before cooking begins. But the real secret? Slow cooking carne asada for hours. Let it go low and slow until it practically pulls apart with a spoon. And always slice against the grain to keep it from getting chewy. Bonus tip: letting it rest in its own juices before serving adds extra tenderness and flavor.

Slow Cooking Carne Asada – 5-Star Flavor You Can Trust

Description

Bright, bold, and low-effort carne asada with all the tenderness and tang you crave—perfected over years.

Ingredients

Scale

2½ to 3 lbs flank or skirt steak
Juice of 2 oranges
Juice of 2 limes
3 tbsp tamari or soy sauce
1 tbsp apple cider vinegar
4 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
½ tsp chili powder (or more for heat)
1 small red onion, sliced
1 jalapeño, sliced (optional)
Salt + black pepper to taste
½ cup fresh cilantro, chopped (for serving)

Instructions

In a large bowl or zip bag, combine orange juice, lime juice, tamari, vinegar, garlic, cumin, paprika, oregano, and chili powder.
Add your steak to the marinade and coat it well. Refrigerate at least 4 hours or overnight for deeper flavor.
Add sliced red onion and jalapeño to the bottom of the slow cooker. Lay the steak on top and pour in all the marinade.
Set your slow cooker to low for 7–8 hours, or high for 4–5 hours. Don’t lift the lid too often—let it work its magic.
Once the steak is fall-apart tender, remove it. Shred with two forks or slice against the grain.
Drizzle a spoonful of the cooking liquid over the top. Garnish with cilantro and serve.

Notes

For extra brightness, add a splash of fresh lime juice before serving. This also makes a fantastic taco filling.

Prep Time: 15 minutes
Cook Time: 8 hours
Category: Main Course
Method: Slow Cooker
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 290
Sugar: 3g
Sodium: 480mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 32g
Cholesterol: 90mg

Keywords: carne asada, slow cooker, easy, flank steak, tacos