I know I’ve mentioned this a couple million times but. I love avocado. And I love steak.
I also love my dear crock-pot.
It only made sense to give you: crock-pot-steak-taconess.
These are probably the best non-fish tacos I have ever had. (I love fish tacos and nothing will ever compete with them. Sorry.)
I will warn you, this takes a while to cook [4-8 depending on the size of your cow]. But it is the type of meal that you can just throw into the pot on a Saturday afternoon and do some laundry/walk the dog/vegetate in front of Say Yes to the Dress marathons while it’s cooking. Also great for tailgates, super bowl parties, or Cinco de
Drinko Mayo celebrations. It’d be hard to find any crowd objecting to these.
Crock-Pot Steak Tacos
(Yields 6 servings – Time: 8 hours)
2 lbs. flank steak
1 red bell pepper, chopped
1 green bell pepper, chopped
1 onion, chopped
1-2 jalapenos (seeded), chopped
2 tsp chili powder
2 tsp cumin
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper
1 package small corn tortillas
2 avocados, sliced
2 tomatoes, chopped (or fresh salsa)
Mix spices together in a small bowl. Rub the mixture all over your flank steak and place the steak in crock-pot.
Cover the steak with the chopped onions, bell peppers and jalapeno pepper. Turn heat on low and cook for about 8 hours (time will vary with amount – I once used a pound a half and it took about 5 hours).
After 8 hours, remove meat from pot and shred with a fork. You will know it is done if it is very easy to shred.
To serve, just warm your corn tortillas in a skillet over medium eat and top with steak, tomatoes, avocado, cilantro and a squeeze of lime. Muy bien!
You may also like…