Ingredients
Scale
- 2 pounds flank steak
- 2 bell peppers (ribs and seeds removed, diced)
- 1 jalapeño pepper (ribs and seeds removed, diced)
- ½ large white onion (chopped)
- 2 cloves garlic (minced)
- 2 tablespoons sazon seasoning
- 8 oz tomato sauce
- 2 tablespoons apple cider vinegar
- ½ cup beef broth
Instructions
- Place all ingredients into the slow cooker.
- Cover the slow cooker and set it to cook on high for 3-4 hours or on low for 6-9 hours.
- Once cooked, shred the beef and serve it over rice or with avocado slices as preferred.
Notes
Feel free to adjust the spices according to your taste for a spicier or milder dish.
Serve with tortillas for a delicious additional option.
Storage tip: Refrigerate leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Entrees
- Method: Slow Cooker
- Cuisine: Cuban
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 80mg