Football Foodies: Slow Cooker Beef Carnitas

Football foodies week 3

Tony Zazza has another fabulous recipe to jazz up your tailgate buffet or the snack table at your football watching party. This week’s recipe is perfect for tailgate tacos!

Slow Cooker Beef Carnitas

  • 2 lbs flank steak
  • 1 yellow onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 jalapeno, seeded and chopped

For the Rub:

  • 2 tsp chili powder
  • 1 tsp cumin
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp black pepper

To Serve With:

  • corn tortillas
  • avocado slices
  • cilantro
  • Salsa (I Love the Joe T. Garcia‚Äôs)
  • limes


  1. Mix together all spices in a small bowl. Rub the spices all over your flank steak—be generous here! Then, place your steak at the bottom of your slow cooker.
  2. Cover the steak with the chopped onions, bell peppers and jalapeno pepper. Turn heat on LOW and cook for 8 hours.
  3. After 8 hours, remove meat from crock pot and shred with a fork. It should be incredibly easy to shred. You can either stick the shredded meat back in the pot for another hour or serve as is.
  4. To serve, heat your corn tortillas in a skillet on the stove. Spoon some carnitas on a tortilla then top with salsa, avocado, cilantro and a squeeze of lime.

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