Steps

• Begin by preparing the flank or skirt steak. Trim any excess fat and ensure the piece of meat fits your crockpot comfortably. Season the steak generously with salt, pepper, and chili powder on both sides. Using a sharp knife, score the steak lightly in a crisscross pattern.
• In a pan with olive oil over medium heat, sauté the sliced onions until they become translucent. Add minced garlic and cook for another minute until fragrant.
• Layer the sautéed onions and garlic at the bottom of your crockpot. Place the seasoned steak on top, and drizzle lime juice over the meat.
• Set your crockpot to the low setting and cook for 7-8 hours. This slow cook allows the steak to become incredibly tender, with the flavors intensifying over time.
• Once the steak is cooked to absolute perfection, remove it from the crockpot and let it rest for a few minutes. Then, using a pair of tongs or two forks, shred the steak along the grain into tender pieces.
• Warm the corn tortillas in a dry skillet or your oven. Fill each tortilla with a generous amount of shredded carne asada. Top with fresh cilantro, salsa, avocado slices, and crumbled cotija cheese if desired.