Ingredients
Ingredient Checklist
1 ½ cups reduced-sodium chicken broth
¼ cup sherry vinegar
2 stalks celery, thinly sliced
1 large onion, chopped
1 large red bell pepper, seeded and chopped
3 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon salt
½ teaspoon freshly ground pepper
3 pounds flank steak, trimmed of fat, each steak cut into thirds
½ cup packed fresh cilantro leaves, chopped
½ cup chopped pickled jalapenos
10 corn tortillas, heated (see Tip)
Directions Instructions Checklist
Step 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.
Step 2
Put the lid on and cook on low until the meat is fork-tender, about 8 hours.
Step 3
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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