Slow Cooker Carne Mechada Tacos 6 Steps
Generously season steak on both sides with salt and pepper, onion powder and cumin. Heat 1 teaspoon oil in a large skillet over high heat. Add steak and cook for 3-4 minutes per side, until browned.
Meanwhile, add diced tomatoes, garlic, onion, cilantro, bay leaf, brown sugar, Worcestershire sauce and red chili flakes to slow cooker and stir to combine. Transfer meat to slow cooker.
Turn skillet down to medium and deglaze with beer, using a spatula or wooden spoon to stir and scrape up any brown bits stuck to the pan. Allow beer to reduce for 3 minutes, then add to slow cooker. Set slow cooker to low and cook for 6 hours.
Remove meat from slow cooker and shred. Reserve. Remove bay leaf and cilantro from cooking liquid and discard. Using an immersion blender, blend sauce and reserve.
Heat 1 teaspoon oil in a medium saucepan over medium heat. Sauté diced yellow onion until golden. Turn down heat and add garlic. Add shredded meat and enough reserved cooking liquid to moisten. Reserve any remaining liquid for another use. Add chopped cilantro and adjust seasoning. Stir to combine.
Serve meat on warmed tortillas with your favorite garnishes.