Crock Pot Carne Asada Tacos (Print Version)

# Ingredients:

→ Meat and Protein

01 - 3 lbs flank steak

→ Vegetables and Herbs

02 - 1/2 white onion, chopped
03 - 1 bundle cilantro, chopped

→ Liquids

04 - 1 cup beef broth
05 - 1 tablespoons olive oil

→ Seasonings

06 - 1 teaspoon salt
07 - 1 teaspoon pepper
08 - 2 teaspoon minced garlic
09 - 1 tablespoon chili powder
10 - 1 teaspoon paprika
11 - 1 teaspoon cumin

→ Citrus

12 - 2 fresh limes, juiced

→ Dairy

13 - 1/4 cup butter

→ Tortillas

14 - 24 mini corn tortillas

# Instructions:

01 - Place the flank steak in a crock pot. Rub olive oil evenly over the steak.
02 - Mix garlic, chili powder, paprika, salt, pepper, and cumin in a small bowl. Rub the seasoning mixture over the steak.
03 - Top the steak with lime juice from one lime, chopped cilantro, and diced onions. Pour beef broth around the steak in the crock pot.
04 - Cover and cook on low for 6-8 hours or on high for 3-4 hours.
05 - After cooking, shred the beef and top it with lime juice from the second lime.
06 - Melt butter in a skillet or on a griddle. Fry the mini corn tortillas in the butter for 1 minute or until soft. Allow them to cool slightly.
07 - Place shredded beef onto mini tortillas and add your favorite taco toppings. Use two tortillas per taco.

# Notes:

01 - Refrigerate leftovers in an airtight container for up to 5 days.
02 - You can substitute flank steak with skirt steak or sirloin.

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