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1
In a large skillet over high heat, add the oil.
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2
Season the steak with salt and pepper.
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3
When the oil is hot, put the steaks into the pan and cook until browned on both sides, 3 to 4 minutes per side.
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4
In the sleeve of a slow cooker, add the onion and cilantro stems.
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5
Put the steak on top and sprinkle with garlic and chile powder.
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6
Add the tomatoes with their juice (set aside 1/2 cup of the tomatoes for the salsa), broth, and 2 cups water.
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7
Cover and cook on low for 6 to 8 hours, or until the steak is tender and shreds easily.
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8
Remove the meat and shred using 2 forks.
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9
(Strain and reserve the cooking liquid for Round 2 Recipe Crispy Steak Sandwiches.)
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10
While the meat is cooking, combine the reserved 1/2 cup tomatoes with the scallions, lime juice, salt and pepper, to taste, and 3 tablespoons chopped cilantro leaves.
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11
Cover and refrigerate until ready to use.
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12
Wrap the tortillas in a damp towel and microwave on high for about 30 seconds, or until heated through.
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13
Put 1/4 cup of the meat onto each tortilla (reserve 1 1/2 cups beef for Round 2 Recipe Crispy Steak Sandwiches.).
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14
Top with some salsa, cilantro leaves, and 1 tablespoon sour cream.
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15
(Reserve remaining 1 cup sour cream for Online Round 2 Recipe Creamy Mexican Dip with Spiced Chips.)
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16
Roll up and serve.
