1 pound flank steak, fat trimmed
1 1/4 cup beef broth
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon dried oregano
1/4 teaspoon kosher salt
1 can black beans, rinsed tortillas
optional add-ins: 1 cup diced tomatoes or 1 can green chilies
1. Add beef broth, chili powder, cumin, oregano, and salt to a slow-cooker and stir to combine.
2. Place the flank steak in the slow-cooker and cover with the lid. Cook on high for 4 hours or on low for 8 hours.
After the steak has finished cooking and is falling apart, transfer it
to a cutting board. Shred the meat with a fork. Return it to the
slow-cooker and add the beans. At this time you can add tomatoes or
green chilies, if you desire, to boost the flavors. Stir to combine and
cook for an additional 5 minutes or until the beans are warmed through.
Serve on tortillas.
- By Meredith Steele