#CrockPot Shredded Steak Tacos
You know how you pin a bunch of recipes to your Pinterest boards and you fully intend to try them and then...somehow you forget and just keep pinning new recipes? Well, this started out as one of those recipes; I'd meant to try it and just kept forgetting to. Until we invited some friends over for Cinco de Mayo. Then I remembered this Crockpot Beef Carnitas recipe from Eat, Live, Run and I finally (FINALLY!) made it. And it was every bit as good as that pinned picture led me to believe it would be.
I changed the ingredients ever so slightly. For instance, I used only 1/2 a jalapeno, because I was afraid it might be too spicy for the kids in attendance; it wouldn't have been, I totally should've used the whole pepper! I also added some extra onions, fresh garlic, and chipotle powder.
|Copious amounts of avocado on top take these tacos from fantastic to ridiculously good!|
serves at least 8-10
- 2 lbs flank steak
- 2 large onions, chopped
- 1 red bell pepper, seeded and chopped
- 1 yellow bell pepper, seeded and chopped
- 1/2 jalapeno, seeded and chopped
- 3 cloves garlic, chopped
- 2 tsp chili powder (I really like Penzey's, but any kind will do)
- 1 tsp cumin
- 1 tsp chipotle powder
|Amazingly, the recipe doesn't need any additional liquid—it just cooks in the juices from the meat and veggies!|
I followed the original recipe's instructions, which can be found here.
Serve with warm corn tortillas, chopped scallions and avocado; make sure you also squeeze some lime juice over your tacos, too. All those fresh toppings really brighten up the slow-cooked, luscious meat. Oh, and some cerveza matches nicely, of course.
We had leftovers, which I served over brown rice, perfect for soaking up all those delicious juices.
This was perfect for entertaining, because I just got everything in the slow cooker in the morning and it was ready when company arrived; it also meant I actually got to hang out with our friends, instead of being tied to the kitchen.
This would be a great meal to bring to new parents: not only does it make a large quantity, it reheats well and provides lots of iron (and Vitamin C, to help absorb that iron) that mamas' bodies need to recover after childbirth.
UPDATE: Sumptuous Spoonfuls included this recipe in her round-up of 33 Fabulous Cinco de Mayo recipes.
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