Football season is in full swing, and with it comes all the delicious game-day food we love. We enjoy reinventing classic tailgating recipes, so we partnered with OZARKA® Brand 100% Natural Spring Water to create a flavorful, easy-to-transport tailgate dish: Carne Asada Sliders with Spicy Mexican Coleslaw. OZARKA®, a brand rooted in Texas for over a century, is proud to support local communities and Texas high school football, including Southlake Carroll High School as the official spring water of Dragon Stadium.
In Texas, high school football is a beloved tradition. This season OZARKA® celebrates the spirit of community pride, homecoming and tailgating, and we’re excited to share one of our favorite tailgate recipes. These sliders blend the best of burger and taco flavors into a compact, crowd-pleasing bun. For tailgating, we favor slow-cooker recipes because they’re simple to prepare, cook all day, and travel well. For this recipe you only need the crockpot full of tender shredded carne asada, a bowl of spicy coleslaw, and slider buns—easy to pack and serve at the game.
The sliders are tasty and mindful of health: the coleslaw uses Greek yogurt instead of mayo, and the carne asada marinade focuses on fresh, natural ingredients. Make these for your next game day and watch them disappear. Let us know your favorite tailgate dish!
We hope you enjoy these Carne Asada Sliders with Spicy Mexican Coleslaw.
Crockpot Carne Asada Ingredients (makes 12 sliders):
- 1.5–2 lbs flank or skirt steak
- 1/3 cup olive oil
- Salt and pepper, to taste
- 1/4 cup fresh-squeezed orange juice
- 2 tbsp fresh lime juice
- 2 tbsp organic apple cider vinegar
- 1 jalapeño, seeds removed and finely chopped
- 1/2 red onion, finely chopped
- 1/4 cup freshly chopped cilantro
- 4 cloves garlic, minced
- 1 tsp ground cumin
Method:
- Using a fork, poke the flank steak all over (about 15 times). Season both sides generously with salt and pepper and place the steak in the bottom of the crockpot.
- In a bowl, whisk together the olive oil, lime juice, orange juice, apple cider vinegar, jalapeño, red onion, garlic and cumin.
- Pour the marinade over the steak. Cover and cook on low for 6–8 hours or on high for 4–6 hours.
- When the steak is tender, shred it with two forks. Return the shredded meat to the crockpot and stir in the chopped cilantro.
- Serve the carne asada on slider buns topped with the spicy Mexican coleslaw (recipe below).
Spicy Mexican Coleslaw Ingredients:
- 2 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1/2 cup shredded carrots
- 1/4 cup chopped cilantro
- 1/2 red onion, thinly sliced
- 5 tbsp plain Greek yogurt (0% milkfat)
- 4 tbsp fresh-squeezed lime juice
- 1/4 tsp cayenne pepper (adjust to taste)
- 1/2 tsp garlic salt
- Black pepper, to taste
Method:
- Combine the shredded green and purple cabbage, carrots, cilantro and sliced red onion in a large bowl.
- In a separate bowl, whisk together the Greek yogurt, lime juice, cayenne and garlic salt. Pour the dressing over the cabbage mixture and toss to coat. Cover and refrigerate until ready to serve.
This post is sponsored by OZARKA®. All thoughts and opinions are our own.