Description
These tacos were inspired by a trip to Columbia. All the heavy lifting is done ahead of time so you can let these simmer away in the crockpot and come home to a delicious smelling house, of pop open the lid for easy entertaining!
Ingredients
Scale
- 2 lbs flank steak
Rub
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- pinch (1/8 tsp) cayenne pepper
- 1/2 tsp coarse salt
- 1/4 tsp freshly-cracked black pepper
Paste
- 1/2 medium yellow onion
- 3 cloves garlic, minced
- 1/2 jalapeño, seeded (keep seeds if you want a little extra spice!)
- 1 packed cup cilantro
- 1 Tbsp olive oil
To Cook
- 1/2 medium yellow onion
- 2 Roma tomatoes
- Juice of 1 lime
- 1 red bell pepper, diced
To Serve
- Corn Tortillas
- Optional Toppings: salsa, guacamole, pickled or fresh vegetables, hot sauce or other desired toppings
Instructions
- In a medium bowl, combine all rub ingredients. Stir with a fork to combine well. Add steak and rub both sides, pressing the mixture into the meat. If you have time, marinate overnight in the fridge, not necessary if pressed for time.
- In a small food processor, add all paste ingredients and pulse until a thick paste is formed. It’s ok if there are still chunks of the ingredients visible. Rub both sides of the steak with this paste and place meat in the slow cooker.
- Top with remaining onion, tomatoes, lime juice and bell pepper. Cook for 4-6 hours on high or 8 hours on low.
- Suggest serving with corn tortillas, salsa, guacamole, pickled vegetables or other desired toppings.
- Prep Time: 15 min
- Cook Time: 6 hours
- Category: Main Dishes
- Method: Slow Cooker
- Cuisine: South American