Recipes

SLOW COOKER SHREDDED STEAK TACOS

Cooking Panda

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:

  1. 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.
  2. 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.
  3. 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.