Thursday, Dec 20 2007

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Shredded Beef Soft Tacos

Source: http://www.texmextogo.com

Ingredients

1 1/2 pounds top sirloin steak or sirloin tip roast, all visible fat removed
3 cups chopped yellow onion (6 medium)
1 cup chopped green bell pepper
1/4 cup dry red wine (regular or nonalcoholic)
1/2-cup low-sodium ketchup
2 tablespoons cider vinegar
6 medium cloves garlic, minced, or 1 tablespoon bottled minced garlic
2 teaspoons low-sodium beef bouillon granules
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, light brown or granulated sugar
8 8-inch nonfat or low-fat flour tortillas

Method

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-teaspoon 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. Remove and discard bay leaves.   Add 1/2-teaspoon cumin and sugar and let mixture stand for 1 hour to allow flavors to blend.
7. Preheat oven to 325^oc.
8. Wrap tortillas in aluminum foil and warm in oven for 6 to 8 minutes. 
9. Spoon meat mixture down center of a tortilla. 
10. If you want to add garnishes, such as chopped tomatoes, salsa, shredded lettuce or nonfat or low-fat cheese and sour cream, do it now. 
11. Roll and repeat with remaining tortillas. 
12. Serve immediately. 

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