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Slow-cooker steak tacos

10
Points®
Total Time
5 hr 25 min
Prep
15 min
Cook
5 hr 10 min
Serves
4
Difficulty
Easy
Come home to the aroma of slow-simmered steak and spices just waiting to be turned into tacos for dinner. If you prefer, serve the steak and veggies over rice, or use them as a filling for burritos or enchiladas.

Ingredients

Chili powder

1 Tbsp

Ground cumin

1 tsp

Table salt

1¼ tsp

Cayenne pepper

⅛ tsp

Uncooked lean flank steak

1 pound(s), trimmed

Olive oil

2 tsp

Onion

1 large, thinly sliced

Poblano pepper

2 large, thinly sliced

Garlic

4 clove(s), minced

Chicken broth

¾ cup(s)

Corn tortilla

8 tortilla(s), medium, warmed

Romaine lettuce

2 cup(s), shredded, thinly sliced

Plum tomato

2 medium, chopped

Crumbled queso fresco cheese

¼ cup(s)

Red onion

¼ cup(s), chopped, diced

Cilantro

¼ cup(s), chopped

Lime

1 item(s), cut into 4 wedges

Instructions

  1. Stir together chili powder, cumin, salt, and cayenne in small bowl. Sprinkle steak with half of spice mixture.
  2. Heat oil in large skillet over medium-high heat. Add steak and cook until well browned, about 2 minutes per side. Transfer to plate. Spray same skillet with nonstick spray. Add onion and poblanos to skillet and cook, stirring often, until vegetables are softened, about 5 minutes. Add garlic and remaining spice mixture to skillet and cook, stirring constantly, until fragrant, 30 seconds. Transfer to 4- or 5-quart slow cooker. Add broth to slow cooker.
  3. Place steak on top of vegetables. Cover and cook until steak is very tender, 4–5 hours on High or 6–8 hours on Low.
  4. Transfer steak to cutting board and cut crosswise into 4 pieces. With two forks, shred steak into small pieces. Return steak to slow cooker and stir to combine with juices and vegetables remaining in slow cooker.
  5. Divide steak evenly among tortillas; top evenly with lettuce, tomatoes, queso fresco, onion, and cilantro. Serve with lime wedges.
  6. Serving size: 2 tacos

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