Crock Pot Beef Carnitas Tacos

By chelseap09

Shredded beef served on skillet warmed tortillas topped with salsa, avocados, cilantro and a squeeze of fresh lime juice.

Ingredients

• SPICE RUB:
• 2 pounds flank steak
• 1 yellow onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 jalapeno, seeded and chopped
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• FOR SERVING:
• Corn tortillas
• Avocado slices
• Cilantro
• Your favorite salsa
• Limes

Preparation

Step 1

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, remove meat from crock pot and shred with a fork. It should be incredibly easy to shred. You can either stick the shredded meat back in the pot for another hour or serve as is.

To serve, heat your corn tortillas in a skillet on the stove. Spoon some carnitas on a tortilla then top with salsa, avocado, cilantro and a squeeze of lime.