SLOW COOKER SHREDDED STEAK TACOS
Ingredients:
- • 2 pounds flank steak
- • 1 teaspoon chili powder
- • 1 teaspoon garlic powder
- • 1 teaspoon cumin
- • 1 teaspoon salt
- • 1 teaspoon pepper
- • 2 tablespoons olive oil
- • 3 cloves garlic, minced
- • Juice of 1 lime
- • 2 tablespoons white vinegar
- • 1/2 cup chicken broth
- • White onion, diced
- • Cilantro, chopped
- • Salsa
- • Arizona Gunslinger Premium Habanero Mango Pepper Sauce
- • Corn tortillas
Instructions:
- In a bowl, add chili powder, garlic powder, cumin, salt, pepper, olive oil, minced garlic, lime juice, white vinegar, and chicken broth. Whisk until fully combined.
- Place flank steak in a slow cooker. Cover with marinade, making sure to rub on both sides of the meat until fully coated. Cover and cook on high for 4 hours. Check at the 3-hour mark, as it might need less time.
- Once cooked, let stand for 5 to 10 minutes. Remove cover and using two forks, shred steak inside the slow cooker and juices. Place shredded steak on a tortilla and top with onions, cilantro, salsa, and Gunslingers Premium Habanero Mango Pepper Sauce. Feel free to use any other toppings you prefer.
