Ingredients :
- 1 tablespoon olive oil
- 1 beef flank steak
- 1 large onion, sliced
- 2 garlic cloves, minced
- 1/3 cup Mexican beer
- 1/4 cup orange juice
- 2 tablespoons lime juice
- 2 tablespoons cider vinegar
- 2 tablespoons soy sauce
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 8 corn tortillas, warmed
- Toppings: Pico de gallo, crumbled Cotija cheese, cubed avocado and fresh cilantro leaves
Directions :
- In a large skillet, heat oil over medium-high heat; brown steak on both sides. Transfer to a 3 or 4-qt. slow cooker.
- Add onion and garlic to same skillet; cook and stir until crisp-tender, 1-2 minutes. Add beer to pan; cook 30 seconds, stirring to loosen browned bits from pan. Stir in orange juice, lime juice, vinegar, soy sauce and seasonings; return to a boil. Pour over steak.
- Cook, covered, on low until meat is tender, 4-5 hours. Slice steak across the grain; return to cooking juices. Serve in tortillas with toppings of your choice.
