Place the flank steak in the bottom of a 6-quart crock pot.
In a bowl, mix together the chopped chipotle peppers, lime juice, sliced onion, minced garlic, ground cumin, dried oregano, salt, and pepper. Pour the mixture over the steak in the crock pot.
Cover the crock pot and cook on low heat for 6-8 hours until the steak is tender and easily shreds with a fork.
Remove the steak from the crock pot and place it on a cutting board. Using two forks, shred the meat into bite-sized pieces.
Return the shredded steak to the crock pot and stir to combine with the cooking liquid and chipotle-lime mixture.
Warm the tortillas according to the package instructions.
Serve the shredded steak in the warm tortillas, topped with your favorite taco toppings and enjoy!
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Notes
The toppings are not included in the nutritional information for this tacos. Cooking on low for 6-8 hours is crucial as it gently tenderizes the meat without drying it out. If pressed for time, a high setting for about 3-4 hours could work, but the texture is best on low.Refrigerate any leftovers in an airtight container for up to 5 days.