A slow cooker twist on this south of the border treat. Serve with sides of Mexican rice and refried beans.
Combine all ingredients and cook on low for 8-9 hours. Remove the steak and shred, then return to pot. Stir to combine and serve up with warm flour tortillas. Some toppings that you can include with them: shredded lettuce, tomatoes, cheese, sour cream, sliced olives, guacamole, etc.