2 lb. flank steak
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. cumin
1 tsp. salt
1 tsp. pepper
2 Tbsp. olive oil
3 cloves garlic, minced
juice of 1 lime
2 Tbsp. white vinegar
1/2 c. chicken broth
In a bowl, add chili powder, garlic powder, cumin, salt, pepper, olive oil, minced garlic, lime juice, white vinegar and chicken broth. Whisk until fully combined.
Place flank stead in slow cooker. Cover with marinade , making sure to rub on both sides of the meat until fully coated.
Cover and cook on high for 4 hours. Check at the 3 hour mark - it may be done.
Once cooked, let stand for 5-10 minutes. Remove cover and using two forks, shred steak inside the slow cooker and juices.
Place shredded steak on tortillas and top with cheese, onions, salsa, cilantro, whatever you want. (The cilantro lime ranch dressing from the Cafe Rio gig is delicious!) You can use corn tortillas or flour. Very tasty stuff.
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