Ingredients
The following ingredients have 4 Servings
- 2 lbs. flank steak
- 1 yellow onion (diced)
- 1 green bell pepper (diced)
- 1 red bell pepper (diced)
- 1 jalapeño (seeded and diced)
- 2 tsp chili powder
- 1 tsp cumin
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 ripe California Avocados (pitted and diced)
- 3 Roma tomatoes (seeded and diced)
- 1/3 cup diced purple onion
- 1 jalapeño (seeded and diced)
- 2 tbsp chopped cilantro
- 1 tbsp lime juice (about 1/2 of a lime)
- 1/4 tsp salt
- Tortilla chips
- sour cream
- 1 cup shredded cheddar cheese
Instruction
- Combine all the spice rub ingredients in a small bowl. Generously rub all over the flank steak. Place in the bottom of a slow cooker, top with the diced peppers and onions. Cover and cook on LOW for 6 to 8 hours.
- Combine the Avocado Pico de Gallo ingredients in a bowl, and gently stir to combine. Cover and place in fridge until ready to use.
- Once carne asada is done, use two forks to shred the steak (should fall apart very easily).
