Spicy Shredded Steak Tacos

I have been getting yelled at lately for not updating this in a while...sorry guys! I've been busy, and trading off my cooking nights more with mum, because we found that we were both making really good things on the same night. I have been doing some cooking, but nothing spectacular until yesterday...

Yesterday was a whirlwind. I got up super early to throw stuff int he crockpot. Then I tried to sleep some more. Then I had to prepare some things before the Varsity basketball game. The dance team I coach performs at halftime at basketball games, and let me tell you, a Sunday game throws everything off. Especially when following the game is a huge Patriots/Jets game. But that game was embarrassing and we won't discuss it any further. We still have the Bruins and the Celtics.

For the game though, I did some cooking. I decided to make shredded beef tacos that I had been dying to make for quite some time. I didn't use flank steak that the recipe called for. I used a roast that was good for slow cooking, and it was delicious. The recipe is lengthy, but really easy.

Spicy Shredded Steak Tacos
from here 

2-3 pound Flank Steak, trimmed of fat, room temperature

Sauce:1 small onion, diced
Olive or vegetable oil for sauteing
4 cloves garlic, minced
2 tablespoons chile powder
2 teaspoons oregano
1 teaspoon cumin
1 teaspoon smoked paprika
1 + 1/2 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cinnamon
Pinch of cloves
1/3 cup tomato paste
2 cups beef broth
1 tablespoon Worcestershire sauce
1 lime, juiced*
1/2 - 2 Chipotle peppers in adobo sauce, minced, optional, you determine the amount

Dry Rub:

1 tablespoon Chile Powder

1 teaspoon Cumin

1 teaspoon Oregano

1/2 teaspoon Sea or Kosher salt

1/4 teaspoon Black Pepper

1/4 teaspoon Garlic Powder

Vegetable oil

1. In a large skillet saute onion in a tablespoon or two of oil over medium-low heat until translucent. Add garlic and saute until fragrant. Add all of the spices and an additional tablespoon of oil. Saute for 3-4 minutes, add tomato paste, heat through. Add entire mixture to crock pot and whisk in beef broth, Worcestershire, lime and chipotle peppers.
2. In a small bowl mix the dry rub ingredients except for the oil. Use a fork to stab holes in both sides of the steak about a half inch apart. Massage half the dry rub over top and massage in using your fingers. Repeat on other side. Cut steak in half. Heat a large skillet over medium-high heat or a grill to high heat. Sear the steak on each side about 30 seconds each.
3. Add the steak to the crockpot, make sure the sauce covers it, add additional beef broth if needed. Start crockpot on high heat for 1 hour, turn to low for 6 hours. About 4 hours in use two forks to shred the meat, and also taste the sauce and add more seasonings if desired. Serve with puffy tacos, soft tacos, burritos, enchiladas, nachos or sandwiches with crema and fixings if desired.

I sauteed some red and green pepper and onions to serve with them with corn tortillas (which fall apart immediately... I will use flour tortillas from now on), sour cream, shredded cheese, and some taco sauce. In the words of Rachel Ray - Yum-O!