Sunday Supper: Flank Steak Carnitas

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Recently my wife mentioned going back to Momocho where we had a great meal about a year ago.  That got me thinking, why not try to make something Momocho like at home?   We had all day Sunday to cook, so why not utilize the slow cooker too.  Here is what we came up with: A take on Carnitas, which are traditionally made with Pork, but instead we used Flank Steak.

The Ingredients:
1.5 lb Flank Steak
1 yellow onion finely chopped
1 green pepper finely chopped
1 red pepper finely  chopped
1 jalapeno finely chopped with seeds mostly removed
2 tsp chili powder
1 tsp cumin
1/4 tsp garlic powder
1/4 tsp cayenne pepper (use more if you like spicy!)
1 tsp fresh ground sea salt
1/2 tsp fresh ground black pepper
A package of fresh corn tortillas
1 avocado
Fresh chopped cilantro
1 lime


Mix the chili powder, cumin, garlic powder, cayenne pepper, sea salt, and black pepper in a small bowl.  Then rub your spice mix all over your flank steak. Then, place the steak at the bottom of the crock pot. Cover the steak with the chopped onions, bell peppers, and jalapeno pepper. Turn heat on LOW and cook for 8 hours.  Don’t try to rush this by using high for a shorter amount of time, all good things come to those who wait! After 8 hours, shred the meat with a fork. It should be incredibly easy to shred.  You can feel free to eat it right away, or leave the shredded meat in the pot for another 30 minutes if you’d like. To serve, heat your corn tortillas in a skillet on the stove. Then, spoon some carnitas on a tortilla and top with avocado, chopped cilantro and a squeeze of lime.#

I have to say this was a winning recipe. The meat alone was amazing, but paired with rich avocado and a bit of lime, they were outstanding.  I didn’t want to stop eating them!  If you like this style of food I highly suggest you try this recipe   As a note, be sure to get good quality tortillas because the meat will be very juicy, and will easily soak through lesser tortillas.   Also, the 1.5lb steak would be enough to serve 3-4 people without having left overs. Since it was just the two of us, we used our left overs the next day in a salad topped with avocado, chopped cilantro and a squeeze of lime, which was also very tasty!  Cheers!

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