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Prep Time: 0 Minutes Cook Time: 480 Minutes |
Ready In: 480 Minutes Servings: 6 |
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To serve this dish, use a slotted spoon to spoon steak mixture onto warm tortillas. Top with cheese, guacomole, sour cream and salsa, if desired. Roll up tortillas. This is so delicious, and so easy - after a long days work, all you have to do is roll the tortillas, and add a nice salad, and you have a great meal. Ingredients:
1 1/2 lbs beef flank steak |
1 large onion, chopped |
1 medium sweet green pepper, cup into 1/2 inch pieces |
2 jalapeno peppers, chopped |
1 tablespoon fresh cilantro, snipped |
1 teaspoon chili powder |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
1 teaspoon bottled minced garlic |
1/4 teaspoon salt |
1 (8 ounce) can stewed tomatoes |
12 flour tortillas (7-inch) |
2 teaspoons lime juice (up to 3 tsp) (optional) |
shredded colby-monterey jack cheese |
guacamole |
sour cream |
salsa |
Directions:
1. Trim fat from steak. Cut steak into 6 portions. Combine steak, onion, green pepper, jalapeno pepper, cilantro, chili powder, cumin, coriander, garlic, and salt in crockery pot. Add undrained tomatoes.
2. Cover and cook on low for 8-10 hours. (or cook on high for 4-5 hours).
3. Set oven to 350°F To heat tortillas, wrap them in foil and bake for 10-15 minutes or until softened. Remove steak from cooker and shred. Return to cooker. Stir in lime juice, if desired.
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