Guys, this is one of my favorite beef recipes. There is so much flavor, it is super easy, and the olives...my goodness...it is just so perfect. You can make this meat with any taco shell preference, or make a burrito bowl or salad. I promise, left overs will be delightful!
Ingredients:
2.5-3 lbs skirt steak
1 red bell pepper
1 green pepper
1 sweet onion
4 cups beef broth
2 cups red wine
4 tbs chili powder
1.5 tbs kosher salt
1 tbs cumin
1 tbs butter
*Avocados and green pitted olives
Directions:
Finely dice the bell peppers and onion. In your slow cooker, turn on the sauté setting and melt the butter and cook the onions and bell peppers for a few minutes. Add the whole skirt steaks, and brown on a few sides—this part is completely optional if you are pressed for time. Add the beef broth, the wine, and all the spices and slow cook on high for 4-6 hours. When the time is up, you can slice the meat or shred it up. Whatever you do, make sure to add the meat back into that delicious liquid.
When you are ready to serve, mash up some avocado with salt, smear it on your tortilla of choice, add the beef, lettuce, and top with sliced green olives. Trust me on the olives…cubans know a thing or two about tacos.
You can also make burrito bowls with the left over meat later in the week. Make some rice/cauliflower rice, black beans, top with fresh veggies and avocado. Easy dinner #2 for the week! Throw it on a salad for quick lunch option. I have saved the juice and meat to make an enchilada sauce to go on top of cheese enchiladas later in the week as well. You just get the separated fat from the top, add flour, and whisk in a skillet like you're making gravy, only you add your meat and liquid--Voila! Enchilada sauce!
Hope you enjoy!
- Michal