Categories: Sandwiches- Burgers- Wraps
Ingredients
- 1 1/2 lb. boneless beef round steak, cut 3/4-inch thick
- 14 1/2-oz. can diced tomatoes, undrained
- 1/2 cup chopped onion (1 small)
- 1 to 2 canned chipotle peppers in adobo sauce, chopped
- 1 tsp. dried oregano, crushed
- 1/4 tsp. ground cumin
- 1 clove garlic, minced
- Six 9 to 10-inch tomato-flavored or plain flour tortillas warmed
- 3/4 cup shredded sharp cheddar cheese (2 oz.)
- Pico de Gallo Salsa- bought or home-made
- Shredded jicama or radishes, optional
- Dairy sour cream, optional
Directions
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Trim fat from meat. Cut meat into 6 pieces. In a 3 1/2 or 4-quart crockery cooker place meat, undrained tomatoes, onion. chipotle peppers, oregano, cumin and garlic.
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Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
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Remove meat from cooker. Using 2 forks, pull meat apart into shreds. Place meat in a large bowl. Stir in cooking liquid to reach desired consistency.
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Divide meat among warm tortillas, spooning it just below the center. Top with cheese, Pico De Gallo Salsa and, if desired, jicama and sour cream. Roll up tortillas.