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  • Crockpot Shredded Beef Soft Tacos

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    Ingredients

    • 1 1/2 lb top sirloin steak or possibly sirloin tip roast
    • 3 c. yellow onion (6 medium) minced
    • 1 c. green bell pepper minced
    • 1/4 c. dry red wine
    • 1/2 c. ketchup
    • 2 Tbsp. cider vinegar
    • 6 med clove garlic chopped
    • 2 tsp beef bouillon granules
    • 3/4 tsp liquid smoke
    • 1 tsp grnd cumin divided
    • 1/2 tsp red warm pepper sauce
    • 1/4 tsp pepper
    • 1/2 tsp grnd cumin
    • 1 tsp dark brown light brown or possibly granulated sugar
    • 8 x 8 inch flour tortillas

    Directions

    1. Put meat in slow cooker. Add in onions and bell pepper. In a medium bowl, whisk together wine, ketchup, vinegar, garlic, bouillon granules, bay leaves, liquid smoke, 1/2 tsp. cumin, warm pepper sauce and pepper. Pour wine mix into slow cooker, cover tightly and cook on low setting for 9 hrs, or possibly till meat is tender.
    2. Shred meat using two forks, and return it to slow cooker. Remove and throw away bay leaves. Add in 1/2 tsp. cumin and sugar and let mix stand for 1 hour to allow flavors to blend.
    3. Preheat oven to 325 degrees.
    4. Wrap tortillas in aluminum foil and hot in oven for 6 to 8 min. Spoon meat mix down center of a tortilla. If you want to add in garnishes, such as minced tomatoes, salsa, shredded lettuce or possibly nonfat or possibly low-fat cheese and lowfat sour cream, do it now. Roll and repeat with remaining tortillas. Serve immediately.

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