For easy Paleo carne asada that cooks low and slow in a dutch oven until it is tender enough to shred with a fork. It’s full of flavor from a homemade spice rub that you can make as spicy as you prefer. Naturally gluten-free.
One of the things we miss after our house move last year is being within walking distance of a Chipotle. Their carne asada appeals not only to us grown-ups but especially to my grandson – he loves it. So, the goals for this recipe are to replicate whatever it is he likes about this way of preparing inexpensive steak, and keep us from driving to Chipotle!
An advantage of making your own is that you can use grass-fed beef, which I suspect Chipotle doesn’t do.
Many recipes for carne asada call for a grill, which is fine for summer but not so much for winter. I personally prefer the slow-roasted carne asada anyway. If you have an oven-proof Dutch oven or stockpot, this is a great recipe to try.
Why roast meats in a Dutch oven?
From this Dutch Oven Beef Stew to this Marrakesh Lamb Korma, slow-roasting gives a reliable and delicious meal. By far the Dutch oven is my favorite kitchen tool for producing fork-tender beef or lamb.
With the Dutch oven, you can take advantage of lower-cost meats like skirt steak or flank steak. I don’t have to wonder if it will turn out tender – I know it will, even with grass-fed beef.
And — great news for the upcoming winter months — the meat bakes in the Dutch oven for quite a while, great for warming up a chilly kitchen.
Note: I still prefer slow-cooking for chicken, especially when using boneless breasts.
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Steps in making Dutch oven Carne Asada
Preheat the oven to 325 degrees F. Prepare the dry rub by measuring, then stirring together the herbs and spices in a bowl.
Work the dry rub into the meat, then let it sit while you slice the vegetables.
Add 1 tablespoonful of oil to the Dutch oven and heat until shimmering. Sear the beef pieces on all sides, about 2 minutes per side, and remove to a plate.
Saute the vegetables in the remaining spiced olive oil for 2-3 minutes and turn off the heat. Make a well in the center of the vegetables and place the seared beef pieces into it.
Pour the broth into the Dutch oven, not quite covering the meat. Cover the Dutch oven tightly with foil, then place the lid on top of the foil.
Roast at 325 degrees F for 2 1/2 hours. Turn off oven and let the carne asada cook for an additional 40 minutes without removing the lid.
After allowing the carne asada to cool a bit, shred it in the pan with two forks.
Stir the roasted vegetables and sauce into the meat.
What are ways to enjoy dutch oven carne asada?
- As a stew served over rice
- In tacos, burritos or enchiladas
- On a taco salad
Try these other Mexican-seasoned dishes
If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #amealinmind on Instagram. I’d love to see what you come up with. Thank you so much!!
Dutch Oven Carne Asada - Paleo
Dry Rub (per pound of meat)
- 1 ½ teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon coriander
- 1 teaspoon pink sea salt
- ½ tsp ground black pepper
- ½ teaspoon coconut sugar
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper or to taste
- 1 pound flank skirt, or flat iron steak; London broil also works but is leaner
- olive oil
- 2 cups beef stock
- 1 onion peeled and sliced
- 1 red bell pepper seeded and cut into strips
- 1 yellow bell pepper seeded and cut into strips
- In a small bowl, combine the ingredients for the dry rub. Set aside. If the cut of beef doesn’t fit into your Dutch oven, cut it into smaller pieces.
- Preheat oven to 325 F.
- Work the dry rub into all surfaces of the steak well. Swirl a little olive oil into a dutch oven (or any oven-safe stockpot or enameled braiser), heating over medium-high heat until shimmering. Sear the steak on both sides until a dark crust forms, about 3 minutes per side. Transfer the meat to a plate.
- Swirl in about ½ tablespoon more oil. Add onions and peppers, stirring to cook for 2-3 minutes. Pour in 1/2 cup stock, stirring to loosen the browned bits on the bottom. Push the vegetables to each side to make room for the steak in the center.
- Lay the meat in the pan between the vegetables. Pour in the remaining 1 1/2 cups stock, which should rise to the top of the steak without covering it completely.
- Cover the pan with foil, then the lid of the pot. Place in oven, and bake for 2 1/2 hours. Turn off the oven and allow the meat to continue to cook for another 30-60 minutes without opening the lid. (see note 1)
- Remove from oven and shred steak in the pan with two forks, being sure to stir the shredded meat and vegetables together in the juices. The meat should essentially fall apart - if it doesn't, put it back in the oven for another 30 minutes.
- Serve as a taco or burrito filling or with rice.
- 30 minutes should be enough at sea level; 40-60 at high altitude
- Adapted from this recipe by Catz in the Kitchen
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