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
- 680.38 g flank steaks, thinly sliced and all fat removed
- 1 green bell pepper, de-seeded, cut into long strips
- 14.79 ml cooking oil
- 1 onion, coarsely chopped
- 4.92 ml seasoning salt
- 1.23 ml cayenne pepper
- 4.92 ml chili powder
- 4.92 ml paprika
- 4.92 ml garlic powder
- 4.92 ml cumin
- 4.92 ml red pepper flakes
- 354.88-473.18 ml water (or stock, just enough to cover meat)
- Layer the sliced flank steak in a slow cooker, chop the onion and add to the cooker.
- Next add your seasonings and cover with the water or stock. Cook on low for 9hrs.
- 2hrs before the meat is cooked, in a skillet add the tablespoon of oil and gently fry the green pepper strips.
- When partially cooked add the strips to the slow cooker.
- Take 2 forks and shred meat in the cooker, reserving the stock to use as a sauce for baked enchiladas, taco's, burritos, etc.
Used this to make soft tacos and it was so good. Perfect spiciness for us.
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.