Serves 6-8; can be doubled (use a 5-quart cooker if doubling the recipe).
For the steak:
1-1/2 lb flank steak
1/2 tsp ground cumin
1/2 tsp chili powder (I like Penzeys Chili 3000)
1/4 tsp coarse ground black pepper
1/4 tsp kosher salt
1 clove garlic, chopped
1 tsp chopped chipotle pepper in adobo
1/2 cup coffee syrup (I use Dave's All-Natural Decaf Coffee Syrup)
1 medium onion, sliced
1 medium red bell pepper, cored and sliced
For the nachos:
1 whole wheat or oat bran tortilla per person
1 4-oz can jalapeño nacho rings or pickled jalapeños, drained
4 oz shredded Monterey Jack or Cheddar cheese (I use a low-fat Mexican blend)
A few leaves of fresh cilantro
Remove the steak from the refrigerator and let it come to room temperature for 15-20 minutes.
In a large bowl, combine the cumin, chili powder, pepper and salt. Rub this mixture on both sides of the meat, and place into a 4-quart slow cooker.
Add remaining ingredients, and toss with your hands to combine. If the steak is slightly large to sit on the bottom of the cooker, don't worry. It will shrink as it cooks.
Cook on HIGH for 4 hours.
Remove the meat from the cooker, cut across the grain into 2-inch chunks, and shred with 2 forks. Return the meat to the cooker, and let cook for an additional 1 hour.
Can be made ahead, refrigerated or frozen, and reheated.
To make the nachos: Cut the tortillas into quarters. On a hot griddle or in a dry frying pan, toast the tortillas on both sides until crispy.
Top each piece of tortilla with a spoonful of shredded flank steak, a few jalapeño rings, and some shredded cheese. Heat in the microwave, a few nachos at a time, for 20 seconds.
Sprinkle with some fresh cilantro, and serve immediately.