Slow Cooked Mexican Style Shredded Flank Steak

• 1 1/2 lbs flank steaks, thinly sliced and all fat removed
• 1 green bell pepper, de-seeded, cut into long strips
• 1 tablespoon cooking oil
• 1 onion, coarsely chopped
• 1 teaspoon seasoning salt
• 1/4 teaspoon cayenne pepper
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon red pepper flakes
• 1 1/2 - 2 cups water (or stock, just enough to cover meat)

1. Layer the sliced flank steak in a slow cooker, chop the onion and add to the cooker.
2. Next add your seasonings and cover with the water or stock. Cook on low for 9hrs.
3. 2hrs before the meat is cooked, in a skillet add the tablespoon of oil and gently fry the green pepper strips.
4. When partially cooked add the strips to the slow cooker.
5. Take 2 forks and shred meat in the cooker, reserving the stock to use as a sauce for baked enchiladas, taco's, burritos, etc.

flank steaks, green bell pepper, cooking oil, onion, salt, cayenne pepper, chili powder, paprika, garlic, cumin, red pepper, water

Taken from www.food.com/recipe/slow-cooked-mexican-style-shredded-flank-steak-326099 (may not work)