Flank steak tacos
9
Points®
Total time: 10 hr 25 min • Prep: 15 min • Cook: 5 hr • Serves: 4 • Difficulty: Easy
Flank steak braises in a robust mixture of beer, orange juice, chili powder, and cumin until fall-apart tender, making for superb soft tacos. Serve with mixed fruit and a simple slaw of shredded cabbage, lime juice, scallions, and cilantro. Or serve with a Mexican-inspired salad of mixed greens, corn, black beans, tomatoes, and avocado. If you want to skip the tortillas, the filling is also delicious over a bed of greens, wrapped up in large lettuce leaves, or spooned over grain-and-veggie bowls.
Ingredients
Beer
8 fl oz
Orange juice
0.5 cup(s)
Chili powder
1 Tbsp
Ground cumin
1 tsp
Table salt
0.5 tsp
Cayenne pepper
0.125 tsp
Uncooked lean and trimmed beef flank steak
1 pound(s)
Corn tortilla(s)
8 medium
Plum tomato
2 medium
Uncooked red onion(s)
0.25 cup(s), chopped
Cilantro
0.25 cup(s)
Instructions
1
Combine beer, orange juice, chili powder, cumin, salt, and cayenne in 5- or 6-quart slow cooker. Stir to mix well. Add steak; cover and cook until steak is very tender, 4 to 5 hours on high or 8 to 9 hours on low.
2
Transfer steak to cutting board and cut crosswise into 4 pieces. With two forks, shred steak.
3
Divide steak evenly among tortillas; top each with one-eighth of tomatoes, onion, and cilantro. Fold tortillas in half to enclose filling.
4
Serving size: 2 tacos
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