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Asada Style Meats in a Slow Cooker

  1. Remove Bill Bailey’s Carne Asada from package, lay in the bottom of slow cooker.
  2. Add water or other liquid* to just cover meat.
  3. Place lid on slow cooker and cook on high for 3 to 4 hours, or on low for 6 to 8 hours.
  4. Remove from slow cooker, place on cutting board, cover loosely with foil and allow the Carne Asada to rest for a minimum of 3 minutes.
  5. Slice against the grain for maximum tenderness.

* Other liquid: use broth or marinade mixture of ¼ cup lime juice, 8 cloves crushed garlic, ½ cup orange juice, 1/2 cup fresh minced cilantro, ½ teaspoon salt, ¼ teaspoon pepper, ½ cup olive oil, 1 minced jalapeño, and 6 tablespoons red wine vinegar.

General Guidelines

  • Cooking instructions are meant as guidelines only.  Cook to recommended internal temperature guidelines and adjust cooking time if necessary.  Size of appliances and weight of products will vary.
  • Cook with a calibrated food thermometer to accurately measure the internal temperature of meats.
  • Cooking safely to medium doneness requires the meat to reach and hold an internal temperature of 145°F for at least 3 minutes.
  • Internal Temperature for other levels of doneness: Rare: 120-125°F; Medium Rare: 130-135°F; Medium Well: 150-155°F; Well Done: 160°F.
  • Appliances will vary; adjust cooking times as necessary to reach at least 145°F.
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