Ingredients
- 2 tablespoons vegetable oil
- 3 pounds beef flank steak
- 1-1/2 cups beef broth
- 12 ounces canned tomato sauce
- 2-3 medium onions, sliced
- 1 large green bell pepper, seeded and sliced into strips
- 1 large red bell pepper, seeded and sliced into strips
- 6 cloves garlic, mashed or minced
- 1 (6 ounce) can tomato paste
- 1/2 teaspoon dried oregano
- 2 teaspoons ground cumin
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons olive oil
- 1 tablespoon and 1-1/2 teaspoons white wine vinegar
- 2 bay leaves
Directions
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Heat vegetable oil in a large skillet over medium-high heat. Brown the meat on all sides.
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Transfer meat to slow cooker. Pour all other ingredients into slow cooker. Stir until well blended.
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Cover and cook on low for up to 10 hours. At 8-9 hour mark, check to see if meat is fork tender. If necessary, rotate the meat upside down and continue to let simmer in crock pot until fork tender.
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When ready to serve, pull meat out of slow cooker and shred with two forks. Return shredded meat to slow cooker.