Slow Cooker Beef Carnitas Tacos
Delicious and satisfying tacos made with tender beef that brings a taste of Mexico right into your home.
Ingredients
Meat and spices
- 2 pounds Flank Steak
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
Vegetables
- 1 medium yellow onion, chopped (about 1 cup)
- 1 cup green bell pepper, chopped (about 1 cup)
- 1 cup red bell pepper, chopped (about 1 cup)
- ¼ cup seeded jalapeno, diced (about ¼ cup)
Toppings
- Corn tortillas
- Sliced avocado
- Cilantro
- Salsa
- Limes
Instructions
Preparation
- In a small bowl, mix the chili powder, cumin, salt, black pepper, onion powder, garlic powder, and cayenne pepper.
- Rub the flank steak with the spice mixture and place it at the bottom of the slow cooker.
- Cover the flank steak with chopped onion, bell peppers, and diced jalapeno.
- Set the slow cooker to LOW and cook for 8 hours.
Serving
- After 8 hours, take the meat out of the crock pot and shred it with a fork. It should come apart easily.
- To serve, heat corn tortillas in a skillet. Spoon the carnitas onto a tortilla and top with salsa, sliced avocado, fresh cilantro, and a squeeze of lime.
Notes
Leftover carnitas can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the meat for up to 3 months. Marinate the flank steak overnight for extra flavor. Feel free to add extra vegetables like corn or zucchini.