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.
- 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
- One 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
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.
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