1. Mix all ingredients except steak, alcaparrado and cilantro in a 3½-qt or larger slow-cooker. Top with steak; turn steak over to coat with mixture. 2. Cover and cook on low 8 to 10 hours or until steak is very tender. Transfer steak to a cutting board. 3. Remove and discard bay leaf. Tear steak in shreds using the two-forks method. Return shreds to cooker; stir in olives and chopped cilantro and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
