Maybe it's the cooler temperatures (finally!), but I have been on a serious slow cooker kick. I love being able to put a few simple ingredients in my slow cooker before I leave in the morning and have the hard part of dinner already over with when I come home. Plus, I'm a sucker for Mexican food and sometimes I can't stomach the almost $10 a pound they're charging for carne asada at our local Mexican grocery store.
I have to admit I was a bit skeptical going into this. I was worried that the flank steak would come out chewy or tough, but it was completely the opposite. I cooked mine on low for about 7 hours and it was tender as could be. The meat had great flavor, even without the sauce, and I ended up using the leftovers for burritos. I love, love, loved, the sauce, but mine turned out a tad spicy (a little went a long way). If you're worried about the spice level, start out with 1 tsp. of the chipotle peppers.
Slow Cooker Carne Asada Steak Tacos with Chipotle Aioli Sauce
Ingredients: Steak Tacos: 2 lbs flank steak or London Broil steak, thinly sliced 1 cup salsa 1 (10 oz) can diced tomatoes with green chilis (I used Rotel) 1 teaspoon cumin 1 teaspoon chili powder flour or corn tortillas favorite taco toppings (tomatoes, avocados, cheese, salsa, sour cream, lettuce, etc.)
Chipotle Aioli: 6 tablespoons mayonnaise 2 teaspoons chopped chipotle chiles in adobo (found in the Mexican food aisle at the grocery store) 2 tablespoons chopped fresh cilantro 1 teaspoon minced garlic 1/2 teaspoon cumin 4 teaspoons fresh lime juice salt and pepper, to taste
Directions: Spray slow cooker with non-stick cooking spray. Place sliced steak in the bottom. Pour salsa, diced tomatoes, cumin, and chili powder on top. Stir, until all seasonings are thoroughly mixed in. Cook on low for 6-8 hours or high for 3-4 hours. While the meat is cooking, put all ingredients for the aioli in a blender and blend until smooth. When meat is done, scoop meat onto tortillas, top with your favorite taco toppings, and drizzle with chipotle aioli. Makes about 6 servings (depending on the size of your tortillas and how much meat you put on each one).