Crock Pot Beef Carnitas Tacos

Two Years ago: Cucumber tomato onion salad
Scallop and shrimps in white wine butter sauce 
Tomato mozzarella stacks topped with Jamie scrumdiddlyumptious pesto 
Honey soy baked chicken thighs
Hash brown quiche
Beer braised chicken

One Year ago: Easy garlic dill pickles
Italian pot roast

So when I went to make this dish, Normy was on vacation and I needed his help to put it in the crock pot for me. So I will give him the credit on this that he made it!


2 lbs flank steak
1 yellow onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 jalapeno, seeded and chopped

for spice rub—

2 tsp chili powder
1 tsp cumin
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper

for serving—
corn tortillas

avocado slices

cilantro ( I didn’t add this as I felt there was enough in the salsa, but you could add it)

your favorite salsa (check back for this salsa recipe)


Mix together all spices in a small bowl. Rub the spices all over your flank steak—be generous here! Then, place your steak at the bottom of your crock pot.
Cover the steak with the chopped onions, bell peppers and jalapeno pepper.



Turn heat on LOW and cook for 8 hours.
I am the great Norman who has prepared this dish!

After 8 hours, remove meat from crock pot

and shred with a fork.

It should be incredibly easy to shred. You can either stick the shredded meat back in the pot for another hour or serve as is.


To serve, heat your corn tortillas in a skillet on the stove.

Spoon some carnitas on a tortilla then top with salsa, avocado, cilantro and a squeeze of lime.



Enjoy with a margarita for best results.


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