Beef Carnitas Tacos
Uncooked lean flank steak
1 pound(s), trimmed
8 fl oz, (1 cup)
Fresh lemon juice
1 tsp, smoked variety
8 medium, warmed
Fat free salsa
½ cup(s), chunky variety
1 item(s), medium, peeled and finely chopped
1 item(s), large, cut into 8 wedges
- In a 5- to 6-quart slow cooker, combine the beef, beer, lemon juice, orange juice, chili powder, cumin, paprika, salt, and black pepper. Cover and cook until the beef is fork-tender, 4 to 5 hours on High or 8 to 10 hours on Low.
- Transfer the beef to a cutting board. Discard all but ½ cup of the cooking liquid. Using 2 forks, shred the beef. In a medium bowl, combine the shredded beef with 2 tbsp of the cooking liquid, adding more of the cooking liquid if the beef seems dry.
- Serve the beef filling with the tortillas, salsa, cilantro, avocado, and lime wedges.
- Serving taco: 1 taco