Original article, shared via Fit Men Cook | LINK
If you ever visit Texas (or Mexico for that matter), you’ll notice that there are a TON of different taco options. It can be pretty overwhelming for a taco newbie. And while most people in the south are “Texas-polite” and patient, all courtesy goes out the door if you hold up the taco line. Lol
One of my favorite tacos is barbacoa. It’s a cross between roast beef and fatty brisket, in my opinion. It’s slow cooked beef chuck and it’s delicious. Admittedly, it’s even more delicious when you’re eating it outside the taco stand, while the sun beats down on your face and you’re chasing this savory, spicy deliciousness (wrapped in corn tortillas) with a chilled Topo Chico. This is life, bro!
Anyway, I don’t have a taco shop – not yet anyway ???? – and I love slow cooking on the weekend because I can chillax (chill + relax) on the couch or catch up with friends/family while my food prepares in the background. So, here’s a huge cheers to the weekend with my southwest style pulled flank. Great recipe for (weekend) meal prep!
Ingredients for at least 8 servings of 4oz
- 2 lb raw lean flank, beef or buffalo
- 1/3 cup red onion, chopped
- 1/2 tablespoon cumin
- 1 tablespoon chili powder
- 2 heaping tablespoons tomato paste
- pinch of sea salt & pepper
- 1/3 cup water
- Garnish
- fresh lime
- fresh chopped cilantro
- olive oil spray
Steps
- Spray the slow cooker with olive oil, then add the flank steak. For best results, it’s best if the flank steak is not rolled – try as much as possible to lay it flat. Add the rest of the ingredients, give it a quick stir, then cover and cook on high for 4 hours or on low for 6 to 8 hours. Alternatively, you can also use a dutch oven and cook for about 2 to 3 hours on low heat.
- When the meat is about 85% complete with the cooking cycle, gently pull it apart with forks, then allow it to cook for the remaining time in it’s own juices.
- Season to taste with sea salt, pepper, fresh lime and cilantro
- Enjoy this warm, or even cold the next day in a lunch burrito!
Approximate macros for 1 of 8 servings of four ounces:
155 calories, 1g carbohydrates, 5g fat, 24g protein, 0g fiber, 1g sugar
