Thursday, September 22, 2016

Shredded Flank Steak for Tacos (Slow Cooker)


The main thing I use my crock pot for is making shredded meat - pulled pork, shredded chicken, and shredded beef. And most of those things get used for tacos because tacos are awesome! I may have a slight taco obsession...

But in all seriousness, taco night is a great night in our house. The only thing we all need to agree on is the meat. After that, everyone can choose their own tortilla - I prefer corn, Jon prefers flour and the little one prefers crunchy. Same goes for the toppings - we all dress our tacos differently. My favorite toppings are pickled red onions, cilantro, queso fresco and some fresh lime juice - how about you?




On this taco night I chose to go with beef and picked up a nice flank steak. The preparation is easy - just rub it up with a nice spice mixture and put it in the slow cooker with a few more ingredients. Let it cook for several hours, shred with a fork and serve. 
When I make shredded meat I always make enough for at least 2 nights. One night we'll have tacos, and then we can have tostadas, nachos, sandwiches, or something completely different all together, like a pasta or rice bowl. 
I can check off so many boxes with this recipe - prep ahead, easy, weeknight meal, makes great leftovers, and makes everyone happy! 
Shredded Flank Steak for Tacos
Original Recipe by Mary Ellen of Mary Ellen's Cooking Creations

Ingredients
  • One 2-lb flank steak
  • Spice mixture - 1 Tbsp each chile powder, cumin, garlic powder, onion powder; 1 tsp each oregano (or Mexican oregano), salt, black pepper, cayenne pepper. 
  • 1 can chopped tomatoes with juices
  • 1 jalapeno, chopped
  • 1/2 white onion, sliced
  • Handful of fresh cilantro, roughly chopped
  • Juice of 1/2 of a lime
  • 8 oz low sodium beef broth or cooking stock
Directions
  • Mix all of the spices and rub all over the beef
  • Put the beef in your slow cooker and add the tomatoes with juices, jalapeno, white onion, cilantro, lime juice and broth.
  • Cook on high for 4 hours and turn to low for 4 more. 1 hour before serving, shred the beef with 2 forks. Keep on warm until ready to serve. 

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