Beef Carnitas Tacos
Uncooked lean and trimmed beef flank steak
1 pound(s), trimmed
8 fl oz
Fresh orange juice
Fresh lemon juice
Fat free salsa
1 medium, pitted, peeled, and diced
1 item(s), cut into 8 wedges
- In a 5- or 6-qt slow cooker, combine flank steak, beer, orange juice, lemon juice, chili powder, paprika, cumin, salt, and black pepper. Cover and cook until beef is fork-tender, 4 to 5 hours on High or 8 to 10 hours on Low.
- Transfer beef to a cutting board. Discard all but 1/2 cup cooking liquid. With two forks, shred beef into 1 1/2- to 2-inch lengths. In a medium bowl, combine shredded beef with 2 tbsp cooking liquid, adding more cooking liquid if beef seems dry. Cover to keep warm.
- To serve, lay tortillas on a work surface and top evenly with beef, salsa, cilantro, and avocado. Fold up tortillas to enclose filling. Serve with lime wedges.
- Per serving: 1 taco