1 (10.5 ounce) can beef broth

3 diced tomatoes 

2 jalapeno peppers chopped

1 sweet onion, chopped 

4 cloves garlic, minced 

2 pounds Steak 

2 tablespoons ground cumin 

2 tablespoons chili powder 

2 teaspoons salt 

2 teaspoons freshly cracked black pepper 

In small bowl, combine the cumin, chili powder, salt and black pepper.

Sprinkle the spice mixture over the beef so that it is evenly coated and place in the crock pot Prepare all veggies by cleaning and chopping them. Place them in the crock pot.

Add Beef Broth and cook on low for 8 hours or high for 4 hours.

Shred the meat with 2 forks and drizzle with some of the braising liquid to keep the meat moist. Cover until ready to serve with whole wheat or ezekial tortilias or over lettuce leaves! 

Yum!