Flank Steak Slow Cooker Tacos

It’s almost April which means that it’s almost Cinco de Mayo. Close enough anyways. I love nothing more than a good taco. Give me all the tacos.

Over a year ago, this photo popped up on my Pinterest and I about fell out of my chair:

Photo Credit: Half Baked Harvest

Not only are these tacos, but they are tacos with fries. And this is the most beautiful picture of tacos I have ever seen. Ever. So we made these and adapted them into our own. And then we ate them like the true carnivores we are. And then I food coma-ed. And it was glorious in every way.

If you are looking for a meal that takes less than 30 minutes for a weeknight, this is not the meal for you. Instead, you’ll need a weekend day with two different prep times. And it is worth it. 100% absolutely-freaking-worth-it. And also, it cooks in a crock pot, so hello easy peasy.

Flank Steak Slow Cooker Tacos (adapted from Half Baked Harvest)

Serves 2 humans for 2 dinners

Taco Ingredients:

You know that song, ‘Catch a Falling Star’ that you learned in elementary school and had to sing in front of your parents at your annual concert? This is where I write my soon-to-be-famous song ‘Catch a Falling Steak’ to that tune. #foodphotographyfail

• 1.5-2 lbs. Flank Steak (original recipe called for Carne Asada)
• 1/2 tsp. smoked paprika
• 1 tsp. cumin
• 1 tsp. chili powder
• pinch of salt
• 1/2 tsp. pepper
• 1/2 tsp. red pepper flakes
• 1/2 tsp. cayenne pepper [not pictured in photo]
• 2 tbsp. extra virgin olive oil
• 1 large jalapeño, de-seeded, chopped
• 1 tomatillo, chopped
• 1 orange, juiced
• 2 limes, juiced
• 1/2 C cilantro, chopped
• 1/4 heaping C beer (we used Shiner Bock – our favorite!)
• tortillas (flour or corn) or hard shell

Mexican Fries Ingredients:

• 2 Russet potatoes, cut in 1/2 in. thick strips
• 1/2 tsp. chili powder
• 1/2 tsp. red pepper flakes
• 1/4 tsp. oregano
• 1/8 tsp. cayenne pepper
• pinch of salt & pepper
• 2 tbsp. extra virgin olive oil

Taco Directions:

1. Stir together paprika, cumin, chili powder, salt, pepper, red pepper flakes, cayenne pepper, and olive oil.
2. Place steak in a 9×13 pan and pour seasoning mixture on top. Using your fingers (or a brush), gently work into meat. Let sit.

There’s our creepy mirror section of our kitchen again. Also, I am five.

1. Heat your grill to medium heat (you could easily use your stove, we just didn’t have a big enough pan). Once warmed up, sear the steak on both sides (about 5-6 minutes on both sides). Place meat at bottom of slow cooker.
2. Add in the jalapeño, tomatillo, orange & lime juices, cilantro, and beer on top of the meat. Toss to combine. Cover & cook on low for about 5 hours or on high for 3 hours.
3. After cooking time, meat should easily fall apart if you use forks to shred it. Keep warm until ready to eat.

Mexican Fries Directions:

Note: You’ll want to start these 35-40 minutes before eating

1. Preheat oven to 425°.
2. In a medium bowl, combine all fries ingredients.
3. Spray a baking sheet with non-stick spray and place the fries on the sheet.
4. Bake the fries for 15 minutes, flip them, and bake the other sides for 15 more minutes. The goal is to get them crispy. Keep them warm until you’re ready to eat. If you make them too soon, they’ll get cold and mushy.

Taco Directions:

1. Warm up your tortilla/taco shells (we do this on the stove in a pan) until they’re perfectly crisp.
2. Create your masterpiece!

Possible toppings: avocado, lime, Cotija cheese, cilantro, salsa, pico de gallo, or whatever you dang want!

As you eat your tacos, feel free to watch the next episode of Law & Order: Jerrod and the Butcher Knife.

He looks all charming and suave with his new haircut. But then you notice the knife and you wonder why he’s smiling.

And then he goes outside and comes back inside with this photo on my camera. I silently weep (because our backyard resembles a barren wasteland). BUT WHAT THE HEY? This is creepy. Poor Massey.

And then there’s this.

Time for more tacos?