Latin Style Beef

By shortsport12

Ingredients

• 1/2 c. drained sliced pickled jalapeño chilies
• 3 red, orange, and/or yellow peppers cut into 1/4 in. wide slices
• 2 cloves garlic, thinly sliced
• 1 lg. onion (12 oz) cut in half and sliced
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1 bay leaf
• 1 tsp salt
• 2 beef flank steaks (3 1/2 lbs total)
• 14 1/2 (1 can) whole tomatoes in juice warm tortillas (optional)

Details

Servings 10

Preparation

Step 1

Prep 15 minutes
Slow Cook 9 hours on low

1. In 6 to 6 ½ quart bowl, stir together jalapenos, pepper slices, garlic, onion, cumin, dried oregano, bay leaf, and salt. Top with flank steak, cutting steaks if necessary to fit into slow cooker bowl. Using kitchen shears coarsely cut up the tomatoes in can. Pour tomatoes with their juice over the steak in slow cooker bowl; do not stir. Cover slow cooker and cook as manufacturer directs on low setting for 9 hours.
2. Using a slotted spoon, transfer flank steak with vegetables to a large bowl. Discard bay leaf. Using 2 forks, shred steak, with the grain into fine strips. Then, using a spoon, skim and discard fat from cooking liquid in slow cooker bowl. Stir cooking liquid into steak mixture. Spoon into serving bowls and serve with warm tortillas, if you like

Each serving: about 300 calories, 35 g protein, 8 carbohydrates, 13 g total fat (5 g saturated), 2 g fiber, 66 mg cholesterol, 455 mg sodium