Instructions:
- Generously season the flank steak on both sides with salt. Place it in the bottom of a 6-quart slow cooker.
- Add the chipotle peppers with adobo sauce and beef broth to the slow cooker.
- In a small bowl, mix the cornstarch with 1 tablespoon water until smooth. Whisk this mixture into the slow cooker.
- Cover and cook on low for 7 hours, or on high for 4 hours.
- Remove the flank steak from the slow cooker. Return the lid to keep the sauce warm.
- Using two forks, shred the flank steak and return the meat to the slow cooker. Mix to combine the shredded meat with the sauce.
- Taste and adjust salt if necessary before serving.
Enjoy the spicy, tender beef in tacos, with rice, or alongside your favorite potato dish!
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