These slow cooked carne asada tacos are so delicious! The cumin, garlic and lime in these tacos are the perfect pairing of Mexican flavors. To say these are easy to make is an understatement, and if you are feeling adventurous you can elevate your tacos by making your own tortillas! Fill these guys up with your favorite toppings and you have yourself an amazing summer meal!
- ½ tsp lime zest
- 1 tsp lime juice
- 3 tsp chopped garlic
- 4 tsp cumin
- 2 tsp oregano
- 1 ½ tsp salt
- ½ pepper
- 1 ½ lbs. skirt steak, trim off excess fat
- 1 cup olive oil
- 1 ½ cup masa harina
- 1 ¼ cup warm water
- 1 tsp salt
- ½ cup sour cream
- 1 tsp cumin
- 1 tsp lime juice
- Chipotle puree (to taste)
Cooking the carne asada
- Place the steak in a one gallon storage bag.
- Mix the spices with the olive oil and pour into storage bag with the steak.
- Marinade the steak for 4 hours or overnight.
- In the morning pour the steak and marinade into a Dutch oven.
- Bring to a boil, then reduce to a slow simmer.
- Cook on low for 4 hrs.
- Remove the meat from the Dutch oven and let rest for 10 minutes.
- Shred the meat and return to the Dutch oven with the left over liquid. If there is a lot of fat and oil at the top, remove this with a spoon.
Making the tortillas (Do this before the meat has finished cooking.)
- Mix masa harina with enough warm water to form a soft dough, let dough rest for 15 mins.
- Knead for 2 minutes.
- Form balls of about 2 inches place between wax paper, then flatten with a tortilla press or use two glass pie pans.
- Lightly oil a cast iron pan, or a regular pan if you don’t have a cast iron.
- Cook on medium heat for 30-40 seconds flip and cook another 30-40 seconds.
- You can keep tortillas warm in a tortilla warmer, or in the oven or microwave.
Making the chipotle crema
- Remove seeds from the chipotles
- Blend up the chipotles with the adobo sauce, then strain the sauce through a strainer.
- Add the cumin and lime juice to the sour cream.
- Begin with adding 1 tsp of chipotle sauce to the sour cream, add more as needed to taste.
This recipe makes at least 10 tacos, but it could be more or less depending on how much meat you use per taco.
I have not made this in the instant pot yet, so I can’t provide accurate cooking times for the instant pot. You at least want to pressure cook the meat long enough for it to shred easily.
- Category: Dinner
- Method: Slow Cook
- Cuisine: Mexican