Slow Cooking Carne Asada

When we decided that we were going to try this new recipe, Zac told me that I needed to prepare the meat with New Mexican flavors. I had know idea what that meant, so I started doing my research and I don’t know if this fits the description but I know it was DELICIOUS!!! It really was so tender and juicy and would compliment a lot of different recipes.
1 chuck roast
1/3 cup olive oil
salt and pepper, to taste
4 to 6 garlic cloves, minced
1 jalapeno pepper, seeded and minced
1 teaspoon ground cumin
1 large handful fresh cilantro, chopped
2 limes, juiced
2 Tablespoons white vinegar
1 teaspoon sugar
2 teaspoons chicken bouillon
2 teaspoons cornstarch

  • Preheat oven to 250 degrees. Place the roast in a large pan, and season with salt and pepper.
  • In a bowl, combine garlic, jalapeno pepper, cumin, cilantro, lime juice, white vinegar, sugar and chicken bouillon. Pour ingredients over the roast.
  • Cover pan and cook for 5 to 6 hours or until tender. With two forks, tear the meat apart. Add the cornstarch to thicken the juices.

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5 thoughts on “Slow Cooking Carne Asada”

  1. I've never made carne asada. Clearly, I need to fix this ASAP with this recipe because it sounds divine!

    This was one of my favorites from last week's #thatsfreshfriday link-up! I'll be sharing it at my blog tonight, and I hope you come join in on the party again this week. Keep up the great work!

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