Slow Cooker Ropa Vieja Tacos

In bowl of slow cooker, stir together broth, 2 tbsp cilantro, garlic, cloves, bay leaves, cumin and 1 tsp salt. Add flank steak and turn to coat. Cover and cook on HIGH for 2 1/2 to 3 hours or on LOW for 4 to 6 hours, or until meat is very tender.

Transfer steak to cutting board; using 2 forks, shred steak. Strain broth mixture and set aside (discard solids).

In large skillet set over medium heat, heat oil. Cook onion, green pepper, red pepper and remaining salt, stirring occasionally, for 3 to 5 minutes or until starting to soften. Stir in tomato paste. Cook, stirring frequently, for 1 minute. Stir in reserved broth mixture, passata and vinegar; bring to a boil. Reduce heat to medium. Cook, stirring occasionally, for 10 minutes.

Stir in shredded beef. Cook, stirring occasionally, for 5 to 8 minutes or until sauce has thickened and flavors are married.

Meanwhile, warm tortillas according to package directions.

Assemble beef mixture in tortillas. Garnish with avocado, cotija and remaining cilantro.

Substitute flank steak with skirt steak if desired.