Skirt steak, as suspected, was the clear winner here, with the richest, most buttery flavor, a really nice surface area–to–volume ratio that maximizes the flavor of the marinade, plenty of thin edges to crisp up and char, and, when cooked properly, a melt-in-your-mouth texture. It is relatively lean, but its juiciness and big flavor make up for that. Flap meat, my second choice, has a wide, coarse texture that's custom-made for picking up and clinging to marinades. On the grill Medium-high heat 4 to 8 minutes per side. The only problem is that short ribs require very thin slicing, which is okay for stuffing tortillas, but not great if you want to serve them to guests in a whole chunk. Your carne asada will shrink quite a bit as it cooks Once your meat is marinated, you’re going to want to cook it over quick, high heat. Short rib was one of my favorite cuts for carne asada (as well as one of my favorites for cooking as a steak), with tons of beef flavor and melt-in-your-mouth fat. With such a low surface area–to–volume ratio, you get barely any marinade flavor. Tri-tip, though quite inexpensive and nicely marbled, is simply too large. Flank steak is easy to cook and slice because of its wide, flat shape, but it's a little too lean for this application. Hanger is big and beefy, with a nice coarse texture that takes well to marinades, but its large triangular cross-section is not ideal for taco or burrito fillings. 
Also, skip the food processor step, just mince garlic instead. If you don’t want the kick of the chipotle peppers simply use 4 tsp chili powder instead. However, in a deeper sense, carne asada is quite hard to define, because for a simple culinary concept, there are seemingly endless recipes and techniques for creating this unique specialty. And that is true: carne asada is, in fact, grilled meat, usually, thinly sliced beef. High heat cooking is not recommend here, the beef won’t be as tender so stick with low and slow. Translated, carne asada simply means grilled meat.
Mix in lime and rest to soak flavors: Stir lime juice into broth in slow cooker then return beef to slow cooker and cook on low or warm 20 – 30 minutes longer.Ĭan I Cook on High Heat in the Slow Cooker?. Shred beef: Remove beef from slow cooker (leave broth) and shred. Cook in Crockpot low and slow: Cover and cook on low heat 8 – 9 hours. Add beef and mixtures to slow cooker: Pour mixture over beef in slow cooker, add bay leaves. Make barbacoa sauce: Whisk together remaining beef broth with chipotle mixture, cumin, oregano, salt, pepper and cloves. Make chili paste: In a food processor, pulse together chipotle chilies, garlic and 1/4 cup beef broth until well pureed. Brown portions: Heat oil in skillet and sear seasoned beef, half at a time, until browned on all sides. Portion beef: Cut roast into 6 portions while removing any large pieces of fat. Fresh lime juice – some barbacoa recipes call for vinegar but I like the fresh lime much better here. Salt and pepper – season with a fair amount of each so it doesn’t taste flat. Cumin, cloves, oregano, bay leaves – these spices and herbs add a delicious depth of flavor. Garlic – as always I only recommend fresh garlic. Freeze any remaining from the can for a later use. Chipotle chilis – these add a tasty spicy kick. Beef broth – chicken broth can be substitute here if that’s what you have. Vegetable oil – this is used for browning the roast. Chuck roast – this type of roast is best here with it’s fat marbling. 
Most definitely a recipe easily worthy of your dinner rotation! It’s incredibly flavorful and you’ll love the brightness of the lime. It’s an easy to make dish, nothing complicated and it doesn’t use hard to find ingredients. This is my favorite Barbacoa Beef recipe! I first shared the recipe back in April 2015 but have since decided those photos needed some updating.
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