Slow Cooked Skirt Steak Tacos

Taco night just got a serious upgrade. These slow-cooked skirt steak tacos are rich, tender, and full of bold, smoky flavor — piled into warm tortillas, topped with a corn-and-pepper sauté, and finished with fresh pineapple for the perfect balance of savory, spicy, and sweet.

Ingredients

For the Steak

• 1 or 2 skirt or hanger steaks
• 1 tsp chili powder
• 1/4 cup orange juice
• 3 whole cloves
• 1 tsp cumin
• 3 cloves garlic (or 1/2 tsp garlic powder)
• 1 tsp oregano
• 3 tablespoons soy sauce
• 1 tablespoon red wine vinegar

For the Corn, Pepper & Onion Sauté

• 1/2 cup corn (off the cob or frozen)
• 1 small onion, sliced
• 1/2 bell pepper (any color), sliced
• 1/4 tsp cayenne pepper
• 1/4 tsp garlic powder
• Salt and pepper to taste

To Finish

• Corn or flour tortillas
• Finely diced fresh pineapple

Instructions

Steak

1. Add all of the steak ingredients to a crock pot, turn it on low, and walk away.
2. When it's done, shred with two forks and stir well to incorporate the sauce.

Sauté

1. Add 1 tsp olive oil to a pan along with the veggies and spices. Sauté until softened and lightly colored.

Assemble

1. Heat the tortillas on a dry pan until warmed. Add some shredded steak, top with the corn mixture, and finish with finely diced pineapple. The veggies add crunch and the pineapple is cool and sweet to balance the heat in the beef.