Shredded Beef Soft Tacos (Crock Pot) |
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Prep Time: 10 Minutes Cook Time: 600 Minutes |
Ready In: 610 Minutes Servings: 6 |
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Good stuff! From the New American Heart Association Cookbook. Ingredients:
1 1/2 lbs top sirloin steaks or 1 1/2 lbs sirloin tip roast, all visible fat removed |
3 cups chopped sweet onions or 3 cups yellow onions |
1 cup chopped green bell pepper |
2 fluid ounces dry red wine (regular or nonalcoholic) |
4 ounces reduced sodium ketchup |
2 tablespoons cider vinegar |
6 garlic cloves, minced or 1 tablespoon instant minced garlic |
2 teaspoons low-sodium beef bouillon cubes |
2 bay leaves |
3/4 teaspoon liquid smoke |
1 teaspoon ground cumin, divided |
1/2 teaspoon red hot pepper sauce |
1/4 teaspoon pepper |
1 teaspoon dark brown sugar or 1 teaspoon light brown sugar |
64 inches fat-free flour tortillas or 8 low-fat flour tortillas |
Directions:
1. Put meat in slow cooker.
2. Add onions and bell pepper.
3. In a medium bowl, whisk together wine, ketchup, vinegar, garlic, bouillon granules, bay leaves, liquid smoke, 1/2 tsp cumin, hot pepper sauce and pepper.
4. Pour wine mixture into slow cooker, cover tightly and cook on low setting for 9 hours, or until meat is tender.
5. Shred meat using two forks, and return it to slow cooker.
6. Discard the bay leaves.
7. Add 1/2 tsp cumin and sugar; let mixture stand for 1 hour to allow flavors to blend.
8. Warm the tortillas according to package directions.
9. Spoon the meat mixture along the center of a tortilla.
10. If you want to add garnishes such as chopped tomatoes, salsa, shredded lettuce, cheese and sour cream, do it now.
11. Roll and repeat with remaining tortillas.
12. Serve immediately.
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