Ingredients with Measurements:
- 1 lb flank steak
- 1 onion, chopped
- 1 red bell pepper, chopped
- 3 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup beef broth
- 8 corn tortillas
- 1 avocado, sliced
- 1/4 cup cilantro, chopped
- 1 lime, cut into wedges
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a slow cooker, combine the flank steak, onion, red bell pepper, garlic, olive oil, cumin, paprika, chili powder, salt, black pepper, and beef broth.
2. Cover and cook on low for 6-8 hours or until the meat is tender and falls apart easily.
3. Remove the steak from the slow cooker and shred it with two forks.
4. Heat the tortillas in a dry skillet over medium-high heat until they are warm and slightly charred.
5. To assemble the tacos, place some of the shredded beef on each tortilla and top with sliced avocado, chopped cilantro, and a squeeze of lime juice.
Time:
Preparation time: 15 minutes
Cooking time: 6-8 hours
Temperature:
Low heat setting on slow cooker
Serving size:
Makes 8 tacos
Nutritional information:
Calories: 190
Fat: 9g
Carbohydrates: 17g
Protein: 12g
Sodium: 270mg
Sugar: 2g
Substitutions for ingredients:
- Flank steak can be substituted with skirt steak or beef chuck roast.
- Red bell pepper can be substituted with green bell pepper or poblano pepper.
- Beef broth can be substituted with chicken broth or vegetable broth.
Variations:
- Add some diced tomatoes or salsa to the tacos for extra flavor.
- Top the tacos with shredded cheese or sour cream.
- Use flour tortillas instead of corn tortillas.
Tips and tricks:
- For extra flavor, sear the flank steak in a hot skillet before adding it to the slow cooker.
- If the beef broth is too salty, use low-sodium broth instead.
- To make the tacos spicier, add some diced jalapeno peppers to the slow cooker.
Storage instructions:
Store any leftover shredded beef in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the shredded beef, microwave it in a covered microwave-safe dish for 1-2 minutes or until heated through.
Presentation ideas:
Serve the tacos on a platter with a side of rice and beans for a complete meal.
Garnishes:
Garnish the tacos with additional chopped cilantro and lime wedges.
Pairings:
Serve the tacos with a side of Mexican rice and black beans.
Suggested side dishes:
- Mexican rice
- Black beans
- Corn on the cob
- Grilled vegetables
Troubleshooting advice:
- If the beef is tough, it may need to cook longer in the slow cooker.
- If the tacos are too spicy, omit the chili powder or reduce the amount used.
Food safety advice:
- Make sure the beef reaches an internal temperature of 145°F before consuming.
- Store any leftover beef in the refrigerator within 2 hours of cooking.
Food history:
Carne mechada is a traditional Venezuelan dish that is typically made with shredded beef, onions, and peppers.
Flavor profiles:
The carne mechada has a smoky, spicy flavor with a hint of sweetness from the bell peppers.
Serving suggestions:
Serve the tacos with a side of guacamole and chips for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican