Ingredients
- 1 medium onion
- cut in wedges
- 1 medium carrot
- quartered
- 12 ounces beef flank steak
- 14 cup snipped flesh cilantro
- 12-1 teaspoon crushed red pepper flakes
- 12 teaspoon salt
- 1 (14 ounce) candiced tomato with roasted garlic
- 12 cup water
- 24 small taco shells
- 1 cup finely chopped fresh mango
- fresh cilantro
- sliced green onion
- diced tomato
- shredded lettuce
Instructions
- Place onion and carrot in slow cooker.
- Top with beef.
- Sprinkle with 1/4 cup cilantro, crushed red pepper and salt.
- Add canned tomatoes and water.
- Cover and cook on low for 7-9 hours or high for 4-5 hours.
- Remove meat from cooker and shred if desired.
- Drain vegetables well and discard the liquid.
- Transfer vegetables to a food processor and process until chopped.
- Return meat and vegetables to slow cooker.
- Cover and cook on low for 15-30 minutes or until heated through.
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