Shredded Beef Soft Tacos (Crock Pot) - cooking recipe

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

Preparation

Put meat in slow cooker.
Add onions and bell pepper.
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.
Pour wine mixture into slow cooker, cover tightly and cook on low setting for 9 hours, or until meat is tender.
Shred meat using two forks, and return it to slow cooker.
Discard the bay leaves.
Add 1/2 tsp cumin and sugar; let mixture stand for 1 hour to allow flavors to blend.
Warm the tortillas according to package directions.
Spoon the meat mixture along the center of a tortilla.
If you want to add garnishes such as chopped tomatoes, salsa, shredded lettuce, cheese and sour cream, do it now.
Roll and repeat with remaining tortillas.
Serve immediately.