The Henning household eats a lot of Mexican food. Tacos, a dish we call burrito bowls (rice, chicken cooked in salsa, sour cream, other taco toppings), quesadillas, we dip tortilla chips in sour cream (ok that isn't Mexican) and then burritos. During the summer I love using my slow cooker, not heating up the kitchen while it is super hot outside, yes please! After a weekend away a simple Monday night dinner is the way to go for me too so this dish, slow cooker carne asada tacos or burritos was a win-win!So dust off that slow cooker or plug it into an outlet if it is sitting on your counter and in 3-4 hours on high or 6-8 hours on low heat, dinner will be served.
For this recipe you need 2 lbs flank steak or London Broil, thinly sliced, 1 cup salsa, 1 can (10oz.) Rotel, 1 teaspoon cumin, 1 teaspoon chili powder.
For the chipotle aioli, you need 6 tablespoons mayonnaise, 2 teaspoons chipotle peppers in adobe sauce, 2 tablespoons chopped cilantro, 1 teaspoon minced garlic, 1/2 teaspoon cumin, 4 teaspoons fresh lime juice.
In the slow cooker, add the salsa, Rotel, cumin and chili powder and stir to completely combine all the ingredients. Add in the sliced steak then put the cover on the slow cooker. As I mentioned earlier, cook the steak on low for 6-8 hours or high for 3-4 hours.
You can make the sauce right before you serve dinner or you can make it a few hours ahead.
In your food processor or chopper, add the mayonnaise, chopped chipotles, garlic, cilantro, cumin and lime juice.
When the meat is cooked, serve them on corn or flour tortillas whatever is your preference with other taco toppings you like the best and be sure to top it all off with the chipotle aioli!
I think Sean didn't like dinner last night at all!
recipe found here