Ingredients:

  • 5 lbs Flank Steak or Skirt Steak, trimmed
  • 2 large yellow onions, sliced thinly
  • 3 large bell peppers (red, green, yellow/orange), sliced thinly
  • 4 cloves garlic, minced
  • 1/4 cup fresh lime juice
  • 2 tablespoons olive oil
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper (Optional)
  • 1/2 cup Low Sodium Chicken or Beef Broth
  • 12-16 Small or Medium Flour Tortillas
  • Fresh cilantro, chopped (for garnish)

Instructions:

  1. Slice the steak against the grain into thin strips, roughly 1/4 inch thick. Place in a large bowl.
  2. In a small bowl, thoroughly whisk together the chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne (if using).
  3. Pour half of the spice mixture over the steak strips, along with the olive oil and lime juice. Toss well to coat evenly. Set aside.
  4. Slice the onions and bell peppers into uniform strips. Place half of the sliced peppers and onions into the bottom of the slow cooker insert. Add the minced garlic over the vegetables.
  5. Place the seasoned steak strips evenly over the vegetable layer. Scatter the remaining peppers and onions over the steak. Sprinkle the rest of the dry spice mixture over the top layer of vegetables.
  6. Pour the beef or chicken broth gently down the side of the slow cooker insert. Do not stir.
  7. Secure the lid. Cook on Low for 6–8 hours or on High for 3–4 hours, until the steak is fork-tender.
  8. Remove the steak pieces and place them on a cutting board. Use two forks to shred the meat. Return the shredded steak to the slow cooker and stir everything together to combine with the juices and vegetables.
  9. About 15 minutes before serving, warm the tortillas according to package directions.
  10. Garnish with fresh cilantro and serve immediately with desired toppings.