Chef notes
This recipe uses one of my favorite pieces of kitchen equipment: The slow cooker. It is very hands off; you just throw everything in and let it cook. The best part is the leftovers are great. I like to use them to make beef tacos, burritos and sandwiches.
Technique tip: If you can't cook overnight, cover and cook on high for 4 hours. If you want crispier beef you can also sear the meat in a pan with olive oil before adding to the slow cooker.
Swap option: If you don't eat red meat, substitute with 2 pounds of chicken and shred the prepared chicken with forks.
Ingredients
- 1½ pounds flank steak
- Sazón seasoning, such as Goya Sazón
- 1 medium yellow onion, thinly sliced
- 1/2 cup thinly sliced red bell pepper
- 1/2 cup thinly sliced green bell pepper
- 1 14-ounce can crushed tomatoes
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 tablespoon red wine vinegar
- 2 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1/2 bottle beer, such as a pale ale
- Tabasco sauce (optional)
- 1 cup halved pimiento-stuffed Manzanilla olives (optional)
- Chopped fresh cilantro, for garnish
Preparation
1.Season the flank steak with Sazón, then put the meat into a slow cooker. Layer the onion and bell peppers on top. Add the crushed tomatoes, broth, tomato paste, vinegar, garlic, oregano, and cumin, stirring to combine.
2.Pour in the beer and a splash of Tabasco, if desired. Spoon and stir the seasoned liquids over the beef and vegetables. Cover and cook on Low for 8 hours or High for 4 hours. Toward the last hour, add the olives (if using).
3.When done, shred the beef using two forks. Top with cilantro and serve.
Excerpted from At Home with Natalie: Simple Recipes for Healthy Living from My Family's Kitchen to Yours © 2018 by Natalie Morales. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
TODAY has affiliate relationships, so we may get a small share of the revenue from your purchases. Items are sold by the retailer, not by TODAY.
