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Crockpot Shredded Beef Soft Tacos Recipe

by Global Cookbook

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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