Ingredients Jump to Instructions ↓

  1. 1 1/2 cups reduced-sodium chicken broth

  2. 1/4 cup sherry vinegar

  3. 2 stalks celery, thinly sliced

  4. 1 large onion, chopped

  5. 1 large red bell pepper, seeded and chopped

  6. 3 cloves garlic, minced

  7. 1 tablespoon ground cumin

  8. 1 teaspoon salt

  9. 1/2 teaspoon freshly ground pepper

  10. 3 pounds flank steak, trimmed of fat, each steak cut into thirds

  11. 1/2 cup packed fresh cilantro leaves, chopped

  12. 1/2 cup chopped pickled jalapenos

  13. 10 corn tortillas, heated (see Tip) Tip: Wrap corn tortillas in foil and bake at

  14. 300 F until steaming, about 10 minutes.

Instructions Jump to Ingredients ↑

  1. Combine broth, vinegar, celery, onion, bell pepper, garlic, cumin, salt and pepper in a 6-quart slow cooker. Add beef, submerging it by tucking the vegetables under, over and between the pieces. Put the lid on and cook on low until the meat is fork-tender, about 8 hours. Transfer the meat to a cutting board; let stand for 10 minutes. Shred the meat with 2 forks and return it to the slow cooker. Stir in cilantro. Garnish with jalapeno and serve warm tortillas on the side.


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