Monday, July 7, 2014

Crockpot Carne Asada

I hope you had a fun forth of July weekend. 4th of July is my favorite holiday. It was a very special weekend as my in-laws came to visit, and we had a blast! Here are some photos of our fun time!
We relaxed in our backyard after eating this delicious meal and played a game of cornhole. 
 The next day, after shopping, Mommasita and I got pedicures. The cute puppy was a bonus relaxation tool for her lap.
 To the beach on 4th of July! We spent a couple of hours there, were we met up with some of our friends. It was perfect beach weather!

 Yes I am aware that I am the only one in a swimsuit. I got really hot and needed to cool off!

 Then to my favorite part of this holiday, the fireworks! We went to the Rosebowl and watched their incredible show! It was the perfect ending to my favorite holiday.


 On Saturday we drove to Santa Barbara to go to the wine country and do some wine tastings. It's hard to believe that this was J and I's first time there. We will be spending more time here! I am excited to bring my mom and sister in a few weeks! Look at the beautiful view from the car. 

 Bridlewood winery was our first stop. It was gorgeous!
 Tasting wines!
 More views!
 Lovers!
 Our sweet parents.

 The next winery was more quaint, but had a lot of charm.
 Reminds me of pictures of Italy.
 They also sold olive oils and vinegars. Yum!
With my cute Mommasita! We had so much fun, it was hard to say goodbye! I love having visitors and am excited for the next round of Texans to come through in a few weeks.

I have been on a roll with great new recipes lately. This is one of my new favorite recipes from one of my new favorite food blogs, Half Baked Harvest. You just have to make it soon!

Crockpot Carne Asada
For Meat:
1-2 pounds of carne asada meat
2 cloves of garlic
1/2 onion, chopped
1 tsp smoked paprika
1 tsp cumin
1/2 tsp chili powder
1/4 tsp salt and pepper
2 Tbsp olive oil
1 jalapeno, diced
1/2 orange, juiced
1 lime juiced
1/4 cup chopped cilantro
2 Tbsp mexican beer

For Pico:
1 can diced tomatoes, drained
2-4 Tbsp diced red onion
2 green onions, chopped
1 jalepeno, diced
1/4 cup chopped cilantro
3 garlic cloves, minced
1 lime, juiced
2 Tbsp olive oil
1 tsp kosher salt

For tacos and toppings:
Pico de Gallo (recipe above)
flour tortillas, I used the soft taco size
pickled jalapenos
queso fresco or cajita cheese
sliced avocado



For Meat: Mix together half of the diced onion, garlic cloves, smoked paprika, cumin, chili powder, salt, pepper and olive oil.
Message the rub onto both sides of the carne asada meat.
Add rest of the onion, diced jalapeno, orange juice, lime juice and beer to the bottom of your crock pot.

Heat a skillet on high and then sear the meat on both sides.
Place meat in the crock pot. 
Sprinkle with cilantro. Cover and cook on low for 6 hours or high for 4.
When the meat is close to ready, prepare the pico. Mix together drained tomatoes with red onion, jalapeno, garlic, green onion, cilantro, lime juice, olive oil and salt. (you can buy pre-made pico, but this recipe is really delicious!) I blended the leftover into some pre-bought salsa and it was really yummy!
This is what the meat will look like after 4-6 hours.

Remove meat from the crock pot let rest for 15 mins. 
Slice against the grain.
Cook the flour tortillas on a flame until barely chard on both sides.
Assemble tacos with meat, pico, pickled jalapenos, cojita cheese and avocado. 

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