Updated: Apr 23, 2021
This recipe is slightly different from classic Carne Asada, because it is a shredded version, but turns out oh so tasty and tender. The spices and citrus create such a bright and bold flavor, making it the perfect meat for tacos, burritos, or even just to have on its own. This recipe is made using a Crock-Pot and small blender and is easily made low FODMAP for those who can't eat onion and garlic.
The key to this recipe is all the fresh citrus fruits, jalapeno peppers, and cilantro. The citrus fruit marinades the meat so nicely and makes the it very tender and full of flavor. There are also a few other dried herbs and spices that create the perfect blend of flavors.
Start by measuring out all your spices and washing and cutting your pepper and citrus fruits. Also rinse and pat dry your cilantro.
Juice all your citrus fruits and strain out any seeds. If you get pulp that is okay, you will be blending it.
Add all your ingredients to a blender, blend until mostly smooth (a few chunks is okay).
Cut your beef into about 4-6 pieces and place them in your Crock-Pot, then pour over the marinade. Set the Crock-Pot to low and cook for about 6-8 hours.
After the 6-8 hours, check the meat by poking it with a fork, if it shreds easily, it is done. Pull out all the pieces and shred them with two forks, I also like to pick out any big pieces of fat. Then put the shredded meat back into the juices for extra flavor and juiciness. Serve on tortillas, rice, or by itself. Keeps for about one week.
[Serves about 6]
2 1/2 pound beef chuck roast
1 cup fresh cilantro stems and all
1 jalapeno sliced and seeded (leave seeds if you like spice)
1 orange juiced
1 lemon juiced
3 limes juiced
1 tsp dried oregano or 1/2 tsp dried ground oregano
1 tsp ancho chili powder (garlic and onion free) or regular chili powder
1 tsp cumin
1 Tbsp apple cider vinegar
2 Tbsp avocado oil*
1 tsp salt
1/4 tsp pepper
1 Tbsp minced garlic*
1/4 white onion sliced
*If you are following the low FODMAP recipe, you can substitute the garlic and avocado oil for 2 Tbsp of garlic infused oil
Start by washing your jalapeno, citrus fruits and cilantro. Pat dry.
Cut your citrus fruits in half and juice then strain out the seeds. Add the juice to a blender.
Now cut your jalapeno into slices, leave the seeds if you want added spice. Add this to the blender as well, followed by your other spices, vinegar and oil. Lastly add the cilantro on top.
Blend all the marinade ingredients, there may be a few chunks that don't blend, this is okay. Set aside.
Cut up your beef chuck into about 4-6 pieces, this will make shredding easier and it will cook faster. Also trim off any excessively large pieces of fat.
Place the pieces of chuck into a Crock-Pot, then pour over the marinade. Set the temperature to low and cook for 6-8 hours.
After the 6-8 hours, check the meat by poking it with a fork. If the meat shreds easily, it is done. Take all the pieces out and set on a cutting board. Using two forks shred the beef, remove and discard any large pieces of fat. After being shredded, add the beef back to the juices to soak up a little bit more flavor.
Serve on tacos, burritos, burrito bowls, or even on its own. Store in some of the extra juices and keep for up to one week in the fridge.