These are SO good! The first time we made this recipe from eat, live, run, we couldn’t believe how they actually tasted like real, fresh Mexican food. I have notoriously botched Mexican food it in the past, but not these! I would recommend prepping the crock pot the night before, and then just throwing it in the frig over night (just the ceramic part). In the morning, all you have to do is plug it in!
Crock pot-
2 lbs flank steak
1 yellow onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 jalapeno, seeded and chopped
Spice rub-
2 tsp chili powder
1 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
Serving-
Corn tortillas
Avocado slices
Cilantro
Queso fresco
Your favorite salsa
Limes
Mix together all spices in a small bowl. Rub the spices all over your flank steak—be generous here! Then, place your steak at the bottom of your crock pot.
Cover the steak with the chopped onions, bell peppers and jalapeno pepper. Turn heat on LOW and cook for 8 hours.
After 8 hours, I just stick two forks in the crock pot and shred it in there. It should be incredibly easy to shred.
To serve, heat your corn tortillas in a skillet on the stove (or throw them in the microwave for 15 seconds each). Spoon some carnitas on a tortilla then top with salsa, avocado, queso fresco, cilantro and a squeeze of lime.
HUSBAND RATING: “The toppings really make a difference. The freshness of them contrast with the beef perfectly.”
You May Now Kiss the Cook! 