Slow Cooker Carne Asada Steak Tacos (with Chipotle Aioli Sauce)

slow cooker carne asada steak tacos

My sisters and I are taking it easy today- this weekend we hosted over 400 bloggers at our annual Build Your Blog Conference.  For two days, we taught and shared ideas with people who have been blogging for a long time or people who haven’t even started a blog, but are interested in doing so. (For pictures, be sure to check us out on Instagram@SixSistersStuff). This conference is really more of a fun party, where we talk about blogging on the side. :) We have learned over the past few years so many tricks and tips about blogging and feel that if we can do it, anyone can. This blog (along with our other site, My Recipe Magic) have been such incredible blessings in our lives – who knew that a little blog that we started would turn into full-time and part-time jobs for so many people?! It’s been perfect for us (the sisters) because we can still be stay-at-home moms and contribute to our family’s income. It really is the best job in the world!

Sign-ups have already begun for next year- we would love to have you join us!

And now, I am throwing this in the crock pot and taking a long, long nap! We really haven’t slept much for the past few weeks . . . . :)

Slow Cooker Carne Asada Steak Tacos with Chipotle Aioli Sauce
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, avocadoes, onions, lettuce, etc)

Chipotle Aioli:
6 tablespoons mayonnaise
2 teaspoons chopped chipotle chiles in adobo (I found a small can on 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

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).

Recipe inspired by Kathy’s Kitchen Table and

Looking for more Mexican-inspired dishes?
Chipotle Lime Rice
Slow Cooker Mexican-Style Shredded Beef
Mexican Skillet
Mexican Lasagna
Mexican Manicotti

Camille Sig

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  1. Suzy says

    Thank-you so much for an amazing weekend! I learned so much and made some wonderful blogging friends. I can’t wait to do it again next year. You deserve that long nap……and I love easy crock pot meals!

  2. D says

    This was so good, especially the sauce! It’s definitely going into my recipe box. I didn’t think the aioli was too spicy at all. My 3 year old ate it. The only change I made was using stew meat instead of flank steak. The leftover meat was great in breakfast burritos the next morning!

  3. Jeanne says

    Thank you for sharing this delicious recipe ! I have an old Rival Crockpot that has an earthenware insert and it took 6 1/2 hours on high to cook this. Absolutely delicious ! Makes great Quesadillas next day and all you have to do is add shredded cheese – makes for a quick easy lunch !

  4. Steph says

    This tasted great! But mine didn’t look anything like the picture. The meat looked grey due to basically boiling in the juice from the salsa and diced tomatoes. Did you drain the tomatoes? How did you get yours nice and brown? It was really delicious and tender!

    • Camille says

      Steph, I am so sorry it turned out looking gray! I didn’t drain my tomatoes- I am not sure why yours turned the color it did! I am so sorry I am not much help!
      I am glad that the meat was delicious and tender though!

      Have a great night,

    • kenya says

      That picture can not be from something cooked in a crock pot, you can obviously see it is either roasted or put under a broiler. I have been making many things in a crock pot, that coloring is not from a crockpot.

  5. Julie says

    I’m thinking about making this for a 5-family cabin outing this weekend. What cut of beef would you recommend for a larger group that is also easy on the pocket book? I can’t wait to try this! It sounds sooooo good!

  6. Colleen Smith says

    I pinned this recipe the day you posted it through Bloglovin. I just wanted you to know that I get email notices when someone repins my pins. This recipe has been repinned just from my account 596 times and liked about 60 times. I just thought you’d like to know that.

    Love, In Christ,
    Colleen Smith

  7. Melanni says

    I have been reading your blog and using your recipes for close to a year now…thank you so much! I love all of the slow cooker meals and the easy (delicious) desserts. I tried this recipe last week and it was a winner; my husband and 3 kids (ages 8, 6, and 3) loved it. The meat was really good but I think the sauce made it extra delicious.

  8. Rachael says

    I made this tonight, amazing!!! Instead of using the cumin/chili powder I used half a taco packet, delicious! The sauce is to die for, lime juice gives it the perfect balance. Next time I may add some bell peppers for the last hour or so to make it more veggie filled! Yumola!

  9. Emira says

    This was AMAZING period. followed the directions almost exact except roughly doubled everything the sauce was SOO good with it and avocado and tomato was a perfect fresh add!

  10. nicole says

    Just curious when it says “1 cup of salsa”, is there a specifc kind that we should use?
    Also, has anyone added bell peppers & onions into this to make it sort of like fajtas?

  11. Monie says

    Just wanted to say thanks for sharing this recipe.I made this last week with some modifications but my family loved it!! I didn’t use flank steak, I had thinly cut beef (bulgogi choice cut) and I baked the meat because I didn’t have enough time to use the slow cooker. After reading a few comments, I decided against making the chipotle aioli, my kids are picky when it comes to sauces and I just used sour cream and the rest of the salsa. I added black beans and corn to the tacos as well. The meat came out tender and full of flavor. The tacos were filling yet light. There was enough for everyone to have seconds so next time I will just have to make a larger batch!

  12. Leisa says

    I used the recipe magic button for the nutrition, and it said for 1 serving it has 1436 calories…I hope this is somehow calculating this wrong? :) I would love it we could save your recipes to ziplist too – any chance of that happening?

    Thank you~

  13. Merrilee Rease says

    I was wondering how well this freezes? I’m going to Lake Powell and have to make dinner for everyone one of the nights. So I’ll have to cook it prior and then freeze. I would think it would work???

  14. Karen says

    I used a thinly sliced London broil since it was on sale. It cooked in 5 hours on low and I used a slotted spoon to serve as there was a lot of liquid. The chipolte mayo was very good . Served with all the usual toppings and hot sauce for those who needed it. Good reviews from the family, will definitely make again! Thanks!

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