2 pounds flank steak 4 cloves garlic, minced or grated 1 tablespoon chipotle chili powder 1 teaspoons onion powder 1 teaspoon smoked paprika kosher salt 2 tablespoons avocado oil zest and juice of 1 lime 1/2 cup Mexican beer or chicken broth 1 tablespoon honey corn or cassava tortillas avocado, shredded lettuce, and other taco toppings for serving

1. In the bowl of your slow cooker, combine the steak, garlic, chili powder, onion powder, paprika, pinch of salt, oil, lime juice and zest. Rub the seasonings into the steak. Add the beer or broth. Cover and cook on low for 6 hours or on high for 3-4 hours. 2. Preheat the broiler to high. Remove the steak from the sauce to a baking sheet. Let rest 10 minutes. Lightly shred. Add 1/2 cup of the cooking liquid, then drizzle on the honey. Transfer to the broiler. Broil for 2-5 minutes, until the streak caramelizes. Watch closely. Once donr toss with additional cooking liquid. Instapot directions: 1. Cut the steak into pieces. In the bowl of your instant pot, combine the steak, garlic, chili powder, onion powder, paprika, pinch of salt, oil, lime juice and zest. Rub the seasonings into the steak. Add the beer or broth. Cover and cook on high pressure/manual for 8 minutes. Once done cooking, use the natural or quick release function and release the steam. 2. Preheat the broiler to high. Remove the steak from the sauce to a baking sheet. Let rest 10 minutes. Lightly shred. Add 1/2 cup of the cooking liquid, then drizzle on the honey. Transfer to the broiler. Broil for 2-5 minutes, until the streak caramelizes. Watch closely. Once donr toss with additional cooking liquid.

20 Minutes