Mojo-style Steak Tacos

8 ounces beer
1⁄2 cup orange juice
1 tablespoon chili powder
1 1⁄2 teaspoons cumin
1 teaspoon oregano
1 teaspoon salt
1⁄8 teaspoon cayenne pepper
1 pound beef flank steak (lean and trimmed)
  pico de gallo

In a 5- or 6-qt slow cooker, stir together beer, orange juice, chili powder, cumin, oregano, salt, and cayenne. Add steak, turning to coat well. Cover; cook until steak is very tender, 4 to 5 hours on High or 8 to 9 hours on Low.

Transfer steak to a cutting board; cut crosswise into 4 pieces. With two forks, shred steak.

Lay tortillas on a work surface. Divide steak evenly among tortillas; top with tomatoes, onion, and cilantro. Serve with hot sauce.