INGREDIENTS:

• 1 Chuck or Flank Steak
• 1 bottle of Skinny Latina Mother of All Marinades
• 2 cups onions
• 2 cups red bell pepper
• 2 cups green bell pepper
• 2 tbsp minced garlic 
• 3 bay leaves 
• 1 tbsp paprika 
• 1 Large can of peeled whole tomatoes
• 2 cups of beef stock 
• 2 tsp ground cumin 
• 2 tsp Salt 
• 2 tsp of ground black pepper 

DIRECTIONS:

1. In the slow cooker, add all of the ingredients but not the meat. Mix well. 
2. Submerge the meat in the sauce, make sure it is nicely covered with the sauce and veggies. 
3. Put the lid on and cook in high heat for 6-8 hours. After 6 hours, you can test with a fork, poke the meat and see if it is tender. If not, cook for a couple more hours. 
4. Once the meat is tender, remove and put in a bowl or deep dish. Using two forks, shred the meat. 
5. Add the shredded meat back in the sauce and mix well. Season to taste if needed.
6. Serve with rice and beans or you can make a sandwich, a taco, the combinations are endless. Enjoy!