Chile ancho Water Beef broth divided Garlic Whole oregano Ground cumin Tomato White onion Salt Pepper Jalapeños or serrano peppers Beef skirt steak or flank steak Corn Tortillas Cilantro Lime wedges
Rehydrate the chiles until pliable. Transfer them to a blender, and also add beef broth, garlic, oregano, cumin, tomatoes, onion, salt, and pepper. Blend until smooth.
To the bottom of the slow cooker, add the sauce. I added strips of skirt steak without chopping into pieces. Once it is cooked, the meat will be very tender, and you will be able to shred with a fork.
Carefully turn to coat the beef on all sides. Set slow cooker on high for 4 hours or on low for 6 hours.
Warm the corn tortillas. Top them with the cooked ancho beef, cilantro, raw diced onions, and drizzle with lime juice. Yum!