Football has begun! Besides focusing on my two fantasy teams, I’ve been totally immersed in finding great football watching snacks, meals, sweets, and drinks. A lot of my previous gameday recipes require standing over the stove, or heating up the oven.
Since New England isn’t quite ready to give up on summer (not complaining!), I thought I’d share a super simple slow cooker beef carnitas recipe. The only time the stove is turned on is to warm the tortillas (which can totally be done in the microwave between damp paper towels), so it’s great for this time of the year.
Place your steak at the bottom of your slow cooker.
Sprinkle with the spices and rub into the steak.
Add the white onion on top of the steak. You could definitely add in some other veggies here to bulk up the meat if you’d like, I’d recommend bell peppers, jalapeños, and corn as great options.
Cook on low for 8 hours. You can flip the steak a couple times during this time (probably not necessary, but I have a hard time leaving things alone lol).
After 8 hours, remove the steak from the slow cooker and shred with two forks. Place steak back into slow cooker and let cook on low for another 30 minutes (or more).
For serving, warm corn tortillas in a pan until nice and pliable (1-2 minutes per tortilla).
Place some carnitas on 1-2 tortillas (two is preferred because the liquid tends to soak through tortilla #1, it’s also more authentic, or so I’ve heard) then top with whatever you like! I went really simple with a squeeze of lime, some diced white onion, and avocado.
Adapted from: The Recipe Critic
Makes: 4-6 servings
Prep: 5 minutes, Cook: 8 hours (inactive) , Total: 8 hours 5 minutes
For the carnitas:
- 2 lbs Flank Steak
- 1 white onion, chopped
- 2 tsp chili powder
- 1 tsp cumin
- ¼ tsp onion powder
- ¼ tsp garlic
- ¼ tsp cayenne pepper
- 1 tsp salt
- ½ tsp black pepper
To serve:
- corn tortillas
- avocado, optional
- salsa, optional
- limes, optional
- white onion, optional
Place your steak at the bottom of your slow cooker.
Sprinkle with the spices and rub into the steak.
Add the white onion on top of the steak. You could definitely add in some other veggies here to bulk up the meat if you’d like, I’d recommend bell peppers, jalapeños, and corn as great options.
Cook on low for 8 hours. You can flip the steak a couple times during this time (probably not necessary, but I have a hard time leaving things alone lol).
After 8 hours, remove the steak from the slow cooker and shred with two forks. Place steak back into slow cooker and let cook on low for another 30 minutes (or more).
For serving, warm corn tortillas in a pan until nice and pliable (1-2 minutes per tortilla).
Place some carnitas on 1-2 tortillas (two is preferred because the liquid tends to soak through tortilla #1, it’s also more authentic, or so I’ve heard) then top with whatever you like! I went really simple with a squeeze of lime, some diced white onion, and avocado.
Crunchy Salty Sweet 
Do you ever make anything that doesn’t look delish? Hahaha
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LOL Most of the time!! Those just stay in the privacy of my kitchen and not published to the world 😛
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