Description
Experience the authentic, handheld satisfaction of street style tacos with this stress-free slow cooker recipe. Utilizing flank steak braised in a savory blend of beef broth, chili, cumin, and fresh garlic, this method produces incredibly tender shredded beef without the need for constant supervision. Perfect for busy weeknights or hosting, these flavorful tacos are finished with a touch of butter-toasted corn tortillas for an irresistible crunch that brings the vibrant flavors of a Mexican-inspired feast directly to your home kitchen.
Ingredients
3 lbs flank steak
1 tbsp olive oil
2 tsp minced garlic
1 tbsp chili powder
1 tsp paprika
1 tsp ground cumin
1 cup beef broth
2 fresh limes, juiced
1/2 cup fresh cilantro, chopped
1/2 medium white onion, diced
1/4 cup salted butter
24 mini corn tortillas
Instructions
Place the 3 lbs of flank steak into the basin of your slow cooker.
In a small bowl, whisk together olive oil, minced garlic, chili powder, paprika, and cumin to create a spice paste.
Rub the spice mixture evenly over the flank steak.
Pour the beef broth into the slow cooker around the meat.
Cover and cook on low for 8 hours until the meat is fork-tender.
Shred the beef using two forks directly in the slow cooker juices.
In a skillet over medium heat, melt a small amount of butter and toast the corn tortillas until slightly crispy.
Serve the shredded beef in doubled corn tortillas, topped with fresh diced onion, cilantro, and a squeeze of fresh lime juice.
Notes
Use double tortillas for each taco to prevent them from tearing and to provide a more authentic street-taco texture. If you prefer a smoky flavor, substitute regular chili powder with ancho chili powder and regular paprika with smoked paprika. Store leftover beef in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 480
- Category: Dinner Recipes
- Method: Slow Cooking
- Cuisine: Mexican-inspired