Shredded Beef Soft Tacos Crock Pot
Good stuff! From the new american heart association cookbook.
Steps
Put meat in slow cooker.
Add onions and bell pepper.
In a medium bowl , whisk together wine , ketchup , vinegar , garlic , bouillon granules , bay leaves , liquid smoke , tsp cumin , hot pepper sauce and pepper.
Pour wine mixture into slow cooker , cover tightly and cook on low setting for 9 hours , or until meat is tender.
Shred meat using two forks , and return it to slow cooker.
Discard the bay leaves.
Add tsp cumin and sugar.
Let mixture stand for 1 hour to allow flavors to blend.
Warm the tortillas according to package directions.
Spoon the meat mixture along the center of a tortilla.
If you want to add garnishes such as chopped tomatoes , salsa , shredded lettuce , cheese and sour cream , do it now.
Roll and repeat with remaining tortillas.
Serve immediately.
Ingredients
top sirloin steaks, sweet onions, green bell pepper, dry red wine, reduced sodium ketchup, cider vinegar, garlic cloves, low-sodium beef bouillon cubes, bay leaves, liquid smoke, ground cumin, red hot pepper sauce, pepper, dark brown sugar, flour tortillas