Crockpot Shredded Carne Asada Tacos
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Ingredients
- 1.5-2 lbs. of Flank or Skirt Steak
- 1/3 cup olive oil
- Salt and pepper
- 1/4 cup fresh squeezed orange juice
- 2 tbsp. fresh lime juice
- 2 tbsp. organic apple cider vinegar
- 1 jalapeno, seeds removed and finely chopped
- 1/2 red onion, finely chopped
- 1/4 cup freshly chopped cilantro
- 4 cloves of garlic, minced
- 1 tsp. cumin
- Butter lettuce or green leaf lettuce for serving
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Preparation
Step 1
Using a fork, stab the flank steak all over (about 15 times). Season both sides with salt and pepper generously. Place flank steak in the bottom of the crockpot.
Step 2
In a bowl, whisk together the olive oil, lime juice, orange juice, vinegar, jalapeno, red onion, garlic, and cumin.
Step 3
Pour marinade over the flank steak. Cover and cook in the crockpot on low for 6-8 hours, or on high for 4-6.
Step 4
When cook time is complete, using two forks, shred the meat. Place back into the crockpot and stir in the cilantro. Turn off the crockpot and let it cool off (for about 15 minutes) while the meat soaks up most of the good juices it created.
Step 5
Serve in lettuce cups topped with Spicy Mexican Coleslaw.
Step 6
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