Ingredients
2 large onions, cut into thin wedges
1 1/4 teaspoons ground cumin
1 1/4 teaspoons ground black pepper
1 1/4teaspoons granulated garlic
1 1/4 teaspoons onion powder
1 1/4 teaspoons dried oregano, crushed
1 teaspoon crushed red pepper
1/2 teaspoon salt
1 2 pound beef flank steak
1 1/4 cups low-sodium beef broth
⅓ cup lime juice
Directions
- Place onions in a 3-1/2- or 4-quart slow cooker. In a small bowl combine cumin, black pepper, garlic, onion powder, oregano, red pepper, and salt.
- Cut meat crosswise into four pieces. Rub spice mixture evenly over all sides of meat pieces. Pour beef broth and lime juice into slow cooker. Add meat to cooker.
- Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. Transfer meat to a cutting board. Use two forks to pull meat into coarse shreds. Return meat to cooker; keep warm.
Recipe adapted from Better Homes and Gardens