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Shredded Beef Wraps
Makes 4 servings
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Ingredients
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1
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beef flank steak or beef skirt steak (1 to 1-1/2 pounds)
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1
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cup beef broth
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1/2
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cup sun-dried tomatoes (not packed in oil), chopped
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3
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to 4 cloves garlic, minced
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1/4
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teaspoon ground cumin
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4
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flour tortillas
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Toppings: shredded lettuce, diced tomatoes and shredded Monterey Jack cheese
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Prep Time
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10 minutes
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Cook Time
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7 to 8 hours
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Slow Cooker Directions
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1. Cut flank steak into quarters. Place flank steak, beef broth, tomatoes, garlic and cumin in slow cooker. Cover; cook on LOW 7 to 8 hours or until meat shreds easily.
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2. Remove beef from slow cooker; shred beef with two forks, or cut into thin strips.
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3. Place remaining juices from slow cooker in blender or food processor; blend until sauce is smooth.
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4. Spoon meat onto tortillas with small amount of sauce. Add desired toppings. Roll up and serve.
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© Publications International, Ltd.
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