2 lbs. flank steak
1 yellow onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 jalapeno pepper, seeded and chopped
1 pkg. corn tortillas (white) or your choice
Monterey jack cheese, shredded
avocado slices
low-fat sour cream, optional
cilantro
your favorite salsa
limes, cut into wedges
sour cream
salsa
avocado slices
cilantro
lime wedges
Margarita's optional
2 t. chili powder
1 t. cumin
¼ t. onion powder
¼ t. garlic powder
¼ t. cayenne pepper (more if you like “hot”)
1 t. salt
½ t. black pepper
Mix together the spices in a small bowl. Rub the spices all over the flank steak. Then place steak at the bottom of your crock pot.
Cover with the chopped onions, bell peppers and jalapeno. Turn on LOW heat and cook for 8 hours.
After 8 hours, remove meat from crock pot and transfer to a large bowl; shred using two forks. It should be incredibly easy to shred.
You can either stick the shredded meat back in the crock pot for another hour or serve as is, with all of the juice, onions and peppers. If you’d prefer not use all of the fat juices, keep the shredded meat in your bowl. Remove the onions and peppers from the crock pot using a large slotted spoon (to drain fat) and add just a little of the juice from the crock pot; discard the rest.
To serve, heat your corn tortillas in the microwave for a few seconds, in the oven wrapped in foil at 350 degrees for a few minutes or in a non-stick skillet on the stove.
Spoon some shredded meat on a tortilla then top with salsa, sour cream if desired, avocado slices, cilantro and a squeeze of lime. Serves 6-8.
Enjoy with a margarita for ultimate flavor!