This slow cooker carne asada recipe is easy & delicious, and marinades as it cooks! The mango sauce is spicy sweet, perfect for carne asada bowls, and even tacos!
Prep Time10 minutesmins
Cook Time6 hourshrs
Total Time6 hourshrs10 minutesmins
Servings: 4servings
Author: Megan Byrd, RD
Cost: $13.20 or $3.30/serving
Ingredients
1lbflank steak
1tsppaprika
1tsp cumin
2tspchili powder
1 tsponion powder
2tsp garlic powder
½tspblack pepper
½tsp salt
¼cuporange juice
¼cuplime juice
½cupbeer (I use Corona)
For The Mango Sauce:
1cupfresh mango
¼cupfull fat coconut milk
1tbsplime juice
1tbspfresh cilantro
⅛tspcayenne pepper
For The Farro Bowls:
2cupscooked farro
1avocadosliced
1tomatodiced
1cupcornsauteed or grilled
cilantro and lime wedges (optional for garnish)
Instructions
Place flank steak in the bowl of your slow cooker. Cover with spices, juices, and beer in the crock pot.
Cook on low in the slow cooker for 6 hours.
Meanwhile, make the mango sauce. Combine mango, coconut milk, lime juice, cilantro, and cayenne pepper in a food processor and blend until smooth. Set aside.
Assemble the farro bowls. Divide the cooked farro into 4 portions. Top with carne asada meat, avocado, tomato, corn, and mango sauce.
Serve!
To Make A Freezer Meal:
Place flank steak, spices, juices, and beer in a gallon sized zip lock. Label and freeze for up to 3 months. Thaw overnight before slow cooking on low for 6 hours.
Mango sauce can also be frozen in a freezer safe jar or container for up to 3 months.