One sniff of our aromatic slow-cooker carne asada and you'll wish it was already dinnertime.

Ingredients

• 1 tablespoon olive oil
• 1 beef flank steak (1-1/2 pounds)
• 1 large onion, sliced
• 2 garlic cloves, minced
• 1/3 cup mexican beer
• 1/4 cup orange juice
• 2 tablespoons lime juice
• 2 tablespoons cider vinegar
• 2 tablespoons soy sauce
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 8 corn tortillas (6 inches), warmed
• toppings: pico de gallo, crumbled cotija cheese, cubed avocado and fresh cilantro leaves

Directions

1. In a large skillet, heat oil over medium-high heat; brown steak on both sides. Transfer to a 3 or 4-qt. slow cooker.
2. Add onion and garlic to same skillet; cook and stir until crisp-tender, 1-2 minutes. Add beer to pan; cook 30 seconds, stirring to loosen browned bits from pan. Stir in orange juice, lime juice, vinegar, soy sauce and seasonings; return to a boil. Pour over steak.
3. Cook, covered, on low until meat is tender, 4-5 hours. Slice steak across the grain; return to cooking juices. Serve in tortillas with toppings of your choice.