Ingredients:
2 lbs. flank steak
1 yellow onion, chopped (I thinly sliced mine into half moons.)
1 green bell pepper, chopped (I thinly sliced.)
1 red bell pepper, chopped (I thinly sliced.)
1 jalapeño, seeded and choppedfor 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
for serving—
corn tortillas
avocado slices
cilantro
your favorite salsa
limes
Directions:
Mix all spices together 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. *Don't worry, it will produce its own liquid; I promise!
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.
*www.eatliverun.com