| Servings | Prep Time | Cook Time | Passive Time |
| 12People | 6.5hours | 30minutes | 6 hours |
| Servings | Prep Time |
| 12People | 6.5hours |
| Cook Time | Passive Time |
| 30minutes | 6 hours |
Ingredients
- 4 lb. beef skirt steak
- 2 T extra virgin olive oil
- 1 medium onion, chopped
- 2 cans diced tomatoes
- 16 cloves garlic, crushed
- 1/2 C roasted Hatch green chilies, chopped
- 2 bay leaves
- 1 T dried oregano
- 2 tsp Salt
- 1 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/3 C apple cider vinegar
Servings: People
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Ingredients
Servings: People
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Instructions
- In Dutch oven or crockpot w/ sautéing feature, heat olive oil and brown skirt steak on both sides. *Season steak w/ garlic powder, salt & pepper, & a few dashes of cayenne for added flavor.
- Add chopped onion to pan and sauté briefly (2-3 min.)
- Pour apple cider vinegar over browned beef and onions to deglaze pan.
- Place browned, deglazed beef & onions in crockpot. Add tomatoes and seasonings.
- Cook on low heat for 6 hours (or high heat for 1 hour and low heat for 5 hours).
- When cook time is complete, shred beef with two forks. Serve warm on tortillas or over rice.
Recipe Notes
Optional adds to your shredded beef tacos or rice bowl: guacamole, salsa, sour cream, cilantro, salad topper, and cheese/queso.