Slow Cooked Mexican Style Shredded Flank Steak

Total Time
9hrs 10mins
Prep 10 mins
Cook 9 hrs

I use this delicious tender flank steak for stuffing enchiladas. The taste of the seasoning is quite spicy but oh so good. Nothing is wasted in this dish, the liquid from the stock goes into the oven as sauce for the baked enchiladas. All credit for the seasoning goes to Potsie's recipe for Mucho Gusto Taco Seasoning #199955

Ingredients Nutrition


  1. Layer the sliced flank steak in a slow cooker, chop the onion and add to the cooker.
  2. Next add your seasonings and cover with the water or stock. Cook on low for 9hrs.
  3. 2hrs before the meat is cooked, in a skillet add the tablespoon of oil and gently fry the green pepper strips.
  4. When partially cooked add the strips to the slow cooker.
  5. Take 2 forks and shred meat in the cooker, reserving the stock to use as a sauce for baked enchiladas, taco's, burritos, etc.
Most Helpful

Used this to make soft tacos and it was so good. Perfect spiciness for us.

adopt a greyhound August 18, 2013

I combined this recipe with #109685--Mexican Enchilada Sauce. That recipe called for water--I replaced it with the crockpot liquid from this recipe, as SueVM suggests. The meat and sauce were both outstanding. Thanks so much.

ladyfingers February 22, 2010