CROCK POT CHILI LIME BEEF MACHACA ENJOY DAN:

                 CROCK POT CHILI LIME BEEF MACHACA by CHEF DAN:

Serves 10-12

MARINADE:

1/4-cup Worcestershire sauce

2 tablespoons lime juice

1 teaspoon EACH garlic powder, chili powder, jalapeno powder and cumin

1/2-teaspoon EACH sea salt, and black pepper

4 tablespoon olive oil

 BEEF:

3 pounds skirt steak or flank steak, trimmed and cut into bit size portions:

2 tablespoon olive oil

1 onion, diced

1 bell pepper, diced

4 garlic cloves, smashed

1 jalapeno pepper, minced

1 (10.5 Oz) RO*TEL can tomatoes with green chilies

1/4-cup beef broth

4 cups lemon lime soda

1 tablespoon EACH oregano, cumin, and Italian seasoning

1 teaspoon Franks hot sauce

Sea salt and fresh ground pepper to taste

MARINATE:

1.   Combine all ingredients together in a bowl and whisk to form an emulsion.

2.   Add beef and making sure every piece is evenly coated.

3.   Cover refrigerate up to 4 hours or overnight.

4.   Remove from the refrigerator.

5.   Drain thoroughly and allow meat to come to room temperature.

6.   Add 3 tablespoon oil to a skillet over medium-high heat, when sizzling.

7.   Sear beef a few pieces at a time to develop rich brown color.

8.   Do this in several batches.

9.   Add meat to prepared crock pot.

10  Add 1 tablespoon oil and throw in onions and sauté for 4 minutes.

11  Add garlic and sauté for 1 minutes.

10  Season with salt and pepper.

11  Add onion mixture and remaining ingredients to the crock pot.

12  Cook on high for 4 hours cook on low for 8 hours or until easily shredded with a fork.

ENJOY DAN:                                                        DON’T FORGET TO SHARE!!