Slow Cooker Carne Mechada Tacos

30 mins Prep Time

6 hours 15 mins Cook Time

Written By

Christine Peddie

Whether you’re a kitchen novice or seasoned veteran, there’s something about a set-it-and-forget-it recipe that always appeals. Prep this dish in the morning and by dinnertime, even sooner, you’ll have the basis for tacos, quesadillas, nachos, sliders, empanadas, taquitos or any dish where the star of the show should be savoury, tender, lightly-sauced cilantro-flecked beef.

Used for tacos, this beef is a dinner saviour, any day of the week. The best part? You can please anyone at the table with a host of trimmings. Highly customizable, these are best with a range of garnishes, from fresh and bright to creamy, crunchy and herb-infused. Easily-doubled, you might consider making extra beef to store in the freezer or just to sate taco-night cravings as soon as they hit.

Ingredients

Slow Cooker Carne Mechada

1-1 1/2 pounds flank steak
Kosher salt
Freshly ground black pepper
1 teaspoon onion powder
1/2 teaspoon ground cumin
1 teaspoon olive oil
1/2 cup diced tomatoes in purée
2 cloves garlic, minced
1 yellow onion, cut into wedges
1 small bunch cilantro, leaves and stems
1 bay leaf
2 teaspoons brown sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon red chili flakes
1/2 cup pale lager

To Finish

1 teaspoon olive oil
1 small yellow onion, diced
1 clove garlic, minced
1/2 cup chopped cilantro leaves, plus more for garnish
Warm tortillas
Shredded cabbage
Avocado
Jalapeño
Quick-pickled red onions
Sour cream
Cilantro and lime wedges, for serving

Directions

Slow Cooker Carne Mechada Tacos

6 Steps

Step 1

Generously season steak on both sides with salt and pepper, onion powder and cumin. Heat 1 teaspoon oil in a large skillet over high heat. Add steak and cook for 3-4 minutes per side, until browned.
Step 2

Meanwhile, add diced tomatoes, garlic, onion, cilantro, bay leaf, brown sugar, Worcestershire sauce and red chili flakes to slow cooker and stir to combine. Transfer meat to slow cooker.
Step 3

Turn skillet down to medium and deglaze with beer, using a spatula or wooden spoon to stir and scrape up any brown bits stuck to the pan. Allow beer to reduce for 3 minutes, then add to slow cooker. Set slow cooker to low and cook for 6 hours.
Step 4

Remove meat from slow cooker and shred. Reserve. Remove bay leaf and cilantro from cooking liquid and discard. Using an immersion blender, blend sauce and reserve.
Step 5

Heat 1 teaspoon oil in a medium saucepan over medium heat. Sauté diced yellow onion until golden. Turn down heat and add garlic. Add shredded meat and enough reserved cooking liquid to moisten. Reserve any remaining liquid for another use. Add chopped cilantro and adjust seasoning. Stir to combine.
Step 6

Serve meat on warmed tortillas with your favorite garnishes.