This is such an easy, delicious and versatile recipe. You can swap the skirt steak for flank steak or even chicken breast using the same seasonings or you can experiment with your seasonings a bit to tweak the taste to your exact liking. My family loves this meat in soft shell tacos, a bowl of rice, inside cheese quesadillas or with nachos and cheese….you really can serve this just about any way your Mexican food lovin’ heart desires!! Another bonus is it freezes well.
Ingredients: (Serves 4-6)
- 1.5-2 lbs. skirt or flank steak
- 1.5-2 Tbsp dried minced onions or 1 medium diced yellow or white onion
- 1 Tbsp Mrs. Dash Southwest Chipotle Seasoning
- 2 Tsp cumin
- 2 Tsp chili powder
- ¼ Tsp cayenne pepper
- 1/4 cup of beef or chicken broth
Directions:
Place skirt steak in the crock pot and cover with seasonings and broth. Cook on high 4 hours or low up to 10 hours. Leave the cooked meat in the crock pot and shred with two forks. Be sure to turn your crock pot to the warm setting. Then serve inside flour tortillas, in a bowl of white rice or cilantro-lime seasoned rice-a chipotle bowl of sorts topped black beans, diced tomatoes, shredded cheese, guacamole, and sour cream!
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