INGREDIENTS
1
to 2 beef flank steaks (1 to 1-1/2 pounds)
1
can (28 ounces) diced tomatoes, undrained
1
can (15 ounces) pinto beans, rinsed and drained
1
medium onion, chopped
2
cloves garlic, minced
1/2
teaspoon salt
1/2
teaspoon ground cumin
1/4
teaspoon black pepper
1
canned chipotle chile pepper in adobo sauce
1
teaspoon adobo sauce from canned chile pepper
Flour tortillas
PREPARATION:
Slow Cooker Directions
- Cut flank steak into 6 evenly-sized pieces. Combine flank steak, tomatoes with juice, beans, onion, garlic, salt, cumin and black pepper in slow cooker.
- Dice chile pepper. Add pepper and adobo sauce to slow cooker; mix well.
- Cover; cook on LOW 7 to 8 hours. Serve with tortillas.
Note
Chipotle chile peppers are dried, smoked jalapeño peppers with a very hot yet smoky, sweet flavor. They can be found dried, pickled and canned in adobo sauce.
This recipe appears in:
Mexican
