Slow Cooker Beef Carnitas Tacos are a delicious and satisfying meal that can bring a taste of Mexico right into your home. Made with tender, flavorful beef and fresh toppings, these tacos are perfect for any occasion. Whether it’s a weeknight dinner or a gathering with friends, this recipe is sure to impress everyone at your table.
Why Make This Recipe
There are plenty of reasons to make Slow Cooker Beef Carnitas Tacos. First, using a slow cooker allows the beef to become incredibly tender as it cooks slowly. Second, this recipe is easy to prepare, making it great for busy nights when you want a hearty meal without spending hours in the kitchen. Lastly, the combination of spices and fresh toppings creates a fun and tasty dish that everyone will love!
How to Make Slow Cooker Beef Carnitas Tacos
Making Slow Cooker Beef Carnitas Tacos is easier than you might think. Just follow these simple steps to have a delicious meal ready to enjoy.
Ingredients:
- 2 pounds Flank Steak
- 1 medium yellow onion, chopped (about 1 cup)
- 1 green bell pepper, chopped (about 1 cup)
- 1 red bell pepper, chopped (about 1 cup)
- 1 seeded jalapeno, diced (about ¼ cup)
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- Corn tortillas
- Sliced avocado
- Cilantro
- Salsa
- Limes
Directions:
- In a small bowl, mix the chili powder, cumin, salt, black pepper, onion powder, garlic powder, and cayenne pepper.
- Rub the flank steak with the spice mixture and place it at the bottom of the slow cooker.
- Cover the flank steak with chopped onion, bell peppers, and diced jalapeno.
- Set the slow cooker to LOW and cook for 8 hours.
- After 8 hours, take the meat out of the crock pot and shred it with a fork. It should come apart easily. You can put it back in the pot for another hour to soak up more flavor or serve it right away.
- To serve, heat corn tortillas in a skillet. Spoon the carnitas onto a tortilla and top with salsa, sliced avocado, fresh cilantro, and a squeeze of lime.
How to Serve Slow Cooker Beef Carnitas Tacos
Serve your Slow Cooker Beef Carnitas Tacos warm and make sure to provide plenty of toppings. Set out bowls of sliced avocado, fresh cilantro, salsa, and lime wedges so everyone can customize their tacos just the way they like them. Enjoy with friends and family for a great meal experience!
How to Store Slow Cooker Beef Carnitas Tacos
Leftover carnitas can be stored in an airtight container in the refrigerator for up to 3 days. Ensure the meat is cooled down before you place it in the fridge. Reheat the carnitas in a skillet or microwave before serving again. You can also freeze the meat for up to 3 months; thaw it in the fridge before reheating.
Tips to Make Slow Cooker Beef Carnitas Tacos
- If you want extra flavor, marinate the flank steak overnight after rubbing it with the spice mix.
- Feel free to add extra vegetables like corn or zucchini for additional nutrition.
- Adjust the heat level by adding more or less jalapeno or cayenne pepper according to your taste.
Variation
For a different twist, you can substitute the flank steak with pork if you prefer. Pork also works wonderfully with the same spices and flavors!
FAQs
1. Can I use a different cut of beef?
Yes, you can use other cuts like chuck roast or brisket, but cooking times may vary.
2. What if I don’t have a slow cooker?
You can make this recipe in a Dutch oven on the stove or in the oven at a low temperature for a similar result.
3. Can I make this recipe ahead of time?
Absolutely! You can cook it a day ahead and reheat it when you’re ready to serve. Just store the meat in the fridge and warm it up before serving.
Now, you’re all set to make your own Slow Cooker Beef Carnitas Tacos. Enjoy!
Slow Cooker Beef Carnitas Tacos
Ingredients
Meat and spices
- 2 pounds Flank Steak
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
Vegetables
- 1 medium yellow onion, chopped (about 1 cup)
- 1 cup green bell pepper, chopped (about 1 cup)
- 1 cup red bell pepper, chopped (about 1 cup)
- ¼ cup seeded jalapeno, diced (about ¼ cup)
Toppings
- Corn tortillas
- Sliced avocado
- Cilantro
- Salsa
- Limes
Instructions
Preparation
- In a small bowl, mix the chili powder, cumin, salt, black pepper, onion powder, garlic powder, and cayenne pepper.
- Rub the flank steak with the spice mixture and place it at the bottom of the slow cooker.
- Cover the flank steak with chopped onion, bell peppers, and diced jalapeno.
- Set the slow cooker to LOW and cook for 8 hours.
Serving
- After 8 hours, take the meat out of the crock pot and shred it with a fork. It should come apart easily.
- To serve, heat corn tortillas in a skillet. Spoon the carnitas onto a tortilla and top with salsa, sliced avocado, fresh cilantro, and a squeeze of lime.
