Wednesday, March 9, 2011

Shredded Beef Tacos

2 lb thick cut London Broil, or other cheaper cut good for slow cooking
1 TBSP red wine vinegar
1 TBSP Worcestershire sauce
2 TBSP taco seasoning
1 onion, sliced
1 green pepper, sliced

Marinade meat in vinegar and worcestershire, let sit 8-24 hours.

Place steak and any leftover marinade into crockpot. Sprinkle with taco seasoning, and cover meat with onions and peppers. Add water to cover.

Cook 10-12 hours on low heat until the meat falls apart and easily fork shreds.

Serve with whole wheat tortillas, crunchy taco shells, lettuce, tomatoes, cheese, and sour cream.

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