Crock Pot Street Tacos (Print Version)

# Ingredients:

→ Meat

01 - 3 lbs of flank steak

→ Aromatics

02 - A bunch of cilantro, minced
03 - Half a white onion, diced
04 - Two teaspoons of chopped garlic

→ Spices & Seasonings

05 - One teaspoon each of cumin, paprika, salt, and pepper
06 - One tablespoon of chili powder

→ Liquids

07 - A tablespoon of olive oil
08 - A quarter-cup of butter
09 - Two limes squeezed for juice
10 - One cup of beef stock

→ Serving

11 - 24 small corn tortillas

# Instructions:

01 - Put the flank steak into the slow cooker and coat it with the olive oil.
02 - Mix together salt, paprika, cumin, chili powder, garlic, and pepper in a tiny bowl. Spread this mixture over the steak evenly.
03 - Layer on the chopped onions, cilantro, and one lime’s juice over the seasoned steak. Pour the beef stock around it all in the slow cooker.
04 - Put on the lid, then let it cook until soft. Low setting takes 6-8 hours, while high takes about 3-4 hours.
05 - Use two forks to break the cooked steak apart into shreds. Add the second lime’s juice, stirring it into the beef.
06 - Heat up butter in a large pan or griddle on medium. Fry the tortillas briefly, just until soft with crispy edges—about one minute.
07 - Let the tortillas cool slightly. Stack two together for each taco, add some shredded beef, and finish with the toppings you like best.

# Notes:

01 - If you want deeper flavors, marinate the beef overnight in the fridge.
02 - Cooking on the low setting makes the beef super tender and extra tasty.
03 - Frying tortillas in butter gives a crispy-soft bite that works beautifully with the beef.
04 - Using two tortillas for each taco keeps everything from falling apart.

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