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Ingredientes
- 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
Direcciones
- 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.
- 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.
- Preheat oven to 325 degrees.
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 8 servings | |
| Calories 185 | |
| Calories from Fat 42 | 23% |
| Total Fat 4.65g | 6% |
| Saturated Fat 1.93g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 219mg | 9% |
| Potassium 495mg | 14% |
| Total Carbs 10.62g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 6.16g | 4% |
| Protein 23.16g | 37% |
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