2 pounds flank steak
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon salt
1 teaspoon pepper
2 tablespoons olive oil
3 cloves garlic, minced
Juice of 1 lime
2 tablespoons white vinegar
1/2 cup chicken broth
White onion, diced
Cilantro, chopped
Salsa
Corn tortillas

2 pounds flank steak 1 teaspoon chili powder 1 teaspoon garlic powder 1 teaspoon cumin 1 teaspoon salt 1 teaspoon pepper 2 tablespoons olive oil 3 cloves garlic, minced 2 tablespoons white vinegar 1/2 cup chicken broth

1) In a bowl, add chili powder, garlic powder, cumin, salt, pepper, olive oil, minced garlic, lime juice, white vinegar and chicken broth. Whisk until fully combined.

2) Place flank steak in slow cooker. Cover with marinade, making sure to rub on both sides of the meat until fully coated.

3) Cover and cook on high for 4 hours. Check at the 3 hour mark, as it might need less time.

4) Once cooked, let stand for 5 to 10 minutes. Remove cover and using two forks, shred steak inside the slow cooker and juices.

5) Place shredded steak on tortilla and top with onions, cilantro and salsa. Feel free to use any other toppings you prefer.