4 to 6 servings
1 1/2 pounds flank steak, cut into 6 pieces
1 medium onion, chopped
1 green bell pepper, sliced
1 jalapeno pepper, seeded and chopped
2 garlic cloves, pressed
1 tablespoon chopped fresh cilantro
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 to 1 teaspoon salt
1 (10-ounce) can diced tomatoes and green chiles, drained
Toppings: shredded Cheddar cheese and sour cream
Place steak in the bottom of a 5-quart slow cooker; top with onion and next 9 ingredients.
Cook, covered, on LOW 8 to 10 hours (or on HIGH 4 to 5 hours). Remove meat, and shred with a fork. Serve with tortillas and desired toppings.