A flavorful and easy-to-make shredded beef recipe with a Mexican twist, perfect for tacos, burritos, or enchiladas.
Slice the flank steak into strips and place them in the slow cooker.
Cutting the steak into strips ensures even cooking and easier shredding later.
Chop the onion and add it to the slow cooker.
Use a sharp knife to make chopping the onion quicker and safer.
Add all the spices to the slow cooker and pour in the water.
Mix the spices together beforehand for even distribution.
Set the slow cooker to low and cook for 7 hours.
Avoid lifting the lid during cooking to maintain consistent heat.
Slice the green bell pepper into strips and sauté them in a skillet until slightly softened.
Add a pinch of salt to enhance the flavor of the bell pepper.
Add the sautéed bell pepper to the slow cooker and cook for an additional 2 hours.
This step allows the flavors to meld together beautifully.
Shred the beef using two forks and mix it with the cooking liquid.
Shredding the beef directly in the slow cooker saves time and keeps the meat juicy.
Serve the shredded beef with your choice of tortillas, rice, or as a filling for enchiladas.
Garnish with fresh cilantro and a squeeze of lime for added freshness.
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