Crock Pot Beef Carnitas Tacos

Ashlynne Armstrong

I love Mexican food and Tex-Mex food!  I also love food that takes very little time to prepare and is amazingly delicious. These tacos hit the spot and they are so versatile for guests (the missionaries love them!)  They can build their taco how ever they like.  

I was introduced to these tacos when my visiting teacher brought them to me after I had a baby.  I thought at the time they were only delicious because I was finally NOT pregnant and it was a meal I didn't have to cook but my family loved them too so I got the recipe.  They quickly became my favorite meal and my favorite to share with others.   

Ingredients:

• 2 lbs. flank steak
• 1 yellow onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 jalapeno, seeded and chopped

for spice rub—

• 2 tsp. chili powder
• 1 tsp. cumin
• 1/4 tsp. onion powder
• 1/4 tsp. garlic powder
• 1/4 tsp. cayenne pepper
• 1 tsp. salt
• 1/2 tsp. black pepper

for serving—

• corn tortillas (I used to buy authentic street tortillas but can't find them here so I just use Mission brand "street tacos" corn tortillas. To be even more authentic you can double up your tortillas like they do in Mexico) 
• avocado slices (A MUST! I use one or two slices on each taco.) 
• cilantro
• your favorite salsa (I use homemade pico de gallo)
• limes

Mix together all spices in a small bowl. Rub the spices all over your flank steak—be generous here! Then, place your steak at the bottom of your crock pot. Cover the steak with the chopped onions, bell peppers and jalapeno pepper. Turn heat on LOW and cook for 8 hours. After 8 hours, remove meat from crock pot and shred with a fork. It should be incredibly easy to shred. You can either stick the shredded meat back in the pot for another hour or serve as is. To serve, heat your corn tortillas in a skillet on the stove. Spoon some carnitas on a tortilla then top with salsa, avocado, cilantro and a squeeze of lime.