Slow Cooker Carne Asada

Wondering what to serve for a casual, fun Mexican dinner get together?  How about tacos?  I researched some recipes for carne asada and, being a slow cooker fanatic, I decided on a recipe similar to this one.  I adapted it to our taste (we are not especially "spicy" people).  You can add  more or less spice with peppers and toppings easily.  This was easy, smelled delicious while it was cooking, and made quite tasty tacos!    For my get together, I also served sheet pan chicken fajitas, Zarela's creamy baked rice, black beans, and a simple salad with lime vinaigrette.  Oh yes... a margarita cake was served for dessert!  I forgot to take a photo of my tablescape, but I used Mexican wine and water goblets, glazed terracotta dinnerware, and colorful flatware.  A colorful embroidered Mexican table runner along with bright yellow napkins were the perfect touch!
  

 Servings: about 8

INGREDIENTS:

2 pounds London broil or flank steak

2 - 4 cloves minced garlic (to taste)

1 large onion, chopped

1 teaspoon paprika

1 teaspoon cumin

¼ teaspoon red pepper flakes (or to taste)

¼ teaspoon salt

½ teaspoon ground black pepper

2 Tablespoons olive oil

1 8-ounce can chopped green chilis

¼ cup orange juice

2 limes juiced (about ½ cup)

½ cup fresh cilantro, chopped

¼ cup Mexican beer (such as Corona)

Flour or corn tortillas or taco shells

DIRECTIONS:

·         Combine the garlic, paprika, cumin, red pepper flakes, salt, pepper and olive oil.

·         Place the London broil on a sheet pan or platter, and rub the seasoning mixture into the steak on all sides, massaging it for a few minutes.

·         Add a tablespoon of olive oil to a large skillet and heat over high heat.  Sear the meat on both sides, until browned.

·         Place the seared meat into your slow cooker.

·         Add the onion, chopped green chilis, orange juice, lime juice, cilantro and beer and stir to combine well.

·         Cover and cook on low for 8 hours, until the meat is tender enough to shred.

·         Remove the meat and place it on a cutting board and let it rest for about 15 minutes.

·         Shred the meat with two forks and keep warm. Spoon some of the sauce from the slow cooker over the meat.

This is great served in a taco shell or a warmed tortilla.  Top it with guacamole, chili peppers, pico de gallo and other favorite toppings.