Ingredients:

  • 2 lbs flank steak, sliced thinly against the grain
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 bell peppers, sliced into strips
  • 1 large white onion, sliced
  • 1/4 cup beef broth
  • 2 tbsp fresh lime juice
  • 1 tbsp Worcestershire sauce
  • 8-12 flour or corn tortillas
  • 1 cup sour cream
  • 1 large avocado, sliced
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Identify the grain of the flank steak and slice the meat perpendicular to the lines into 1/4-inch strips.
  2. In a mixing bowl, toss the beef strips with olive oil, minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper until well-coated.
  3. Place the seasoned beef at the bottom of a 6-quart slow cooker.
  4. Pour the beef broth, lime juice, and Worcestershire sauce over the meat.
  5. Layer the sliced onions and bell peppers on top of the beef strips.
  6. Cover and cook on High for 4 hours or Low for 8 hours until the meat yields easily to a fork.
  7. Carefully stir the vegetables into the beef to coat them in the thickened juices.
  8. Optionally, sear the finished mixture in a hot skillet for 2 minutes for charred edges.
  9. Serve immediately in warmed tortillas topped with sour cream, sliced avocado, and fresh cilantro.