Ingredients
4 pounds beef flank steak, cut into 1-inch pieces2 to 4 chipotle peppers in adobo sauce, chopped1/4 cup chopped onion1 tablespoon chili powder2 garlic cloves, minced1 teaspoon salt1/2 teaspoon ground cumin3 cans (15 ounces each) tomato puree1 can (14-1/2 ounces) beef broth1/4 cup minced fresh cilantroOptional toppings: Cotija cheese, sliced jalapeno peppers and sliced radishes
Preparation
In a 4- or 5-qt. slow cooker, combine the first 9 ingredients. Cook, covered, on low until meat is tender, 6-8 hours. Stir in cilantro. Serve with toppings as desired.
