1/2 cup drained sliced jalapeno chilies
3 red/orange/yellow peppers... cut into 1/4
wide slices
2 garlic gloves... sliced
1 large onion cut in half and sliced
1 tsp cumin
1/2 tsp dried oregano
1 bay leaf
salt to taste
2 (1 3/4 lb each beef flank steaks
1 14 1/2 oz can of whole tomatoes
In a crockpot stir together jalapenos, peppers,
garlic,
onion, cumin, oregano, bay leaf and salt.
Top with flank
steaks, cutting if necessary to fit.
Corsely chop tomatoes and pour over steaks
with juice.
Do not stir. Cover and cook on low for 9 hours.
Using a slotted spoon, transfer steak and
veggies to a large bowl and shred meat with
2 forks.
Stir cooking liquid into steak mixture and
spoon into serving bowls.
Serve with warm tortillas, black beans and
rice, if desired. |
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