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Slow Cooker Flank Steak Tacos on a plate
Stroller Envy

Slow Cooker Flank Steak Tacos

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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 lb flank steak fully thawed, cut into 3 pieces
  • 1 onion sliced
  • 3 garlic cloves minced
  • 1/2 cup low-sodium beef broth
  • 2 tablespoons tomato paste
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1 tablespoon lime juice
  • 12 small corn tortillas
  • 1 avocado diced
  • 1 cup diced tomatoes
  • 1/4 cup chopped cilantro

Method
 

  1. Put onion in a 5-quart slow cooker. Mix broth, tomato paste, garlic, chili powder, cumin, and salt; pour over onion. Add steak; turn to coat.
  2. Cover; cook on low 7–8 hours until easily shredded. Transfer to a board; cut across grain into shorter sections and shred.
  3. Return beef to enough juices to moisten; stir in lime juice. Warm tortillas to package directions. Serve with beef, avocado, tomatoes, and cilantro, allowing 2 tacos per portion.

Notes

Equipment: 5-quart slow cooker, instant-read thermometer.
Serving size: one of 6 equal portions.
For a taco bar, keep the cooked beef at 140°F or above using a suitable hot-holding setting; do not leave it at room temperature for more than 2 hours.
Refrigerate leftovers in shallow covered containers within 2 hours and use within 3–4 days. Reheat hot dishes to 165°F.