From Half Baked Harvest
This fun Mexican fiesta-style dinner comes together easily and is so very delicious.
This fun Mexican fiesta-style dinner comes together easily and is so very delicious.
Prep Time
15 minutes
Cook Time
4 hours
Total Time
4 hours 15 minutes
Servings
6
Ingredients
- 2 pounds flank steak
- 4 cloves garlic, minced or grated
- 1 tablespoon chipotle chili powder
- 2 teaspoons onion powder
- 1 teaspoon smoked paprika
- kosher salt
- 2 tablespoons extra virgin olive oil
- zest and juice of 1 lime
- 1/2 cup Mexican beer, such as Negra Modelo (or water)
- 1 tablespoon honey
- warmed corn or flour tortillas,
- avocado, feta cheese, jalapeños, pickled onion, and shredded lettuce, for serving
Mexican Fries
- 4 potatoes, cut into ¼-inch-thick matchsticks
- 3 tablespoon extra virgin olive oil
- 1 teaspoon chipotle chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- kosher salt
Cilantro Garlic Lime Crema
- zest and juice of 1 lime
- 1-2 cloves garlic, grated
- 1/2 cup plain Greek yogurt or sour cream
- 1/2 cup fresh cilantro, finely chopped
- 2 green onions, finely chopped
Instructions
Crockpot
- In the bowl of your slow cooker, combine the steak, garlic, chili powder, onion powder, paprika, pinch of salt, olive oil, lime juice and zest. Rub the seasonings into the steak. Add the beer. Cover and cook on low for 6 hours or on high for 3-4 hours.
- Preheat the broiler to high. Remove the steak from the sauce to a baking sheet. Let rest 10 minutes. Lightly shred. Add 1/2 cup of the cooking liquid, then drizzle on the honey. Transfer to the broiler. Broil for 2-5 minutes, until the streak caramelizes. Watch closely! Toss with additional cooking liquid, if desired.
- Meanwhile, make the fries. Preheat the oven to 425 degrees F.
- Place the potatoes on a large baking sheet and toss with olive oil, chili powder, paprika, garlic powder, and a large pinch of salt. Spread the fries in an even layer. Do not overcrowd the pan, if needed, divide the fries between 2 baking sheets. Transfer to the oven and bake for 15-20 minutes, then flip and bake for 15 minutes more.
- To make the sauce. Combine all ingredients in a bowl and mix until combined. Season with salt.
- Stuff the carne asada into the warmed tortillas. Top as desired with cilantro, lettuce, avocado, fries, cheese, and additional sauce. Enjoy!
Instant Pot
- Cut the steak into 4 pieces. In the bowl of your instant pot, combine the steak, garlic, chili powder, onion powder, paprika, pinch of salt, olive oil, lime juice and zest. Rub the seasonings into the steak. Add the beer. Cover and cook on high pressure/manual for 8 minutes. Once done cooking, use the natural or quick release function and release the steam.
- Preheat the broiler to high. Remove the steak from the sauce to a baking sheet. Let rest 10 minutes. Lightly shred. Add 1/2 cup of the cooking liquid, then drizzle on the honey. Transfer to the broiler. Broil for 2-5 minutes, until the streak caramelizes. Watch closely! Toss with additional cooking liquid, if desired.
- Follow the directions as directed above for steps 3-6.
Grill
- Place the steak in a 9x13 inch pan. Add the garlic, chili powder, onion powder, paprika, pinch of salt, olive oil, lime juice and zest. Rub the seasonings into the steak. Add the beer. Marinate 30 minutes or in the fridge as long as overnight.
- Preheat your grill or grill pan to high.
- Remove the steak from its marinade and sear the steak for 5-8 minutes, flip and sear another 5 minutes or until your desired doneness is reached. Remove the steak from the grill and allow to rest 10 minutes. Slice steak thinly against the grain.
- Follow the directions as directed above for steps 3-6.
