Every Tuesday, I make tacos and these took the cake for the best tacos I have ever made. (Josh even said so!!!)
I slow roasted flank steak in the slow cooker with crushed chipotle peppers, beef stock and lime juice for about 7 hours and the beef was so tender and juicy. I served the tacos on lightly grilled corn tortillas piled high with my favorite toppings and warm, buttery, street corn on the side.
Ingredients:
10 ounces of flank steak, cut into big cubes (I buy a big cut from Costco and portion it and freeze it! you can use whatever cut beef you like.)
1/8 cup of crushed chipotle peppers
1/4 cup of beef broth
Juice of 1 lime
Squeeze of honey
Salt
Pepper
Garlic powder
Put everything in your crockpot with a lid on for 6 hours on low. Remove the meat and place in a deep bowl and use a hand mixer to shred the beef. Place the meat back into the crockpot and turn the heat on high, with the lid off. This will cook off some of the liquid (about one hour or so). Serve with lightly grilled (or warmed) corn tortillas and top with your fav toppings! I used fresh cilantro, avocado, sour cream, and pickled red onions. I make my street corn by grilling the corn and rub it with butter, light mayo, a sprinkle of tajin and cotija cheese!
Enjoy!
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