Prep Time 10 minutes
Cook Time 7 to 8 hours
Makes 4 servings
|1||beef flank steak or beef skirt steak (1 to 1-1/2 pounds)|
|1||cup beef broth|
|1/2||cup sun-dried tomatoes (not packed in oil), chopped|
|3||to 4 cloves garlic, minced|
|1/4||teaspoon ground cumin|
|Toppings: shredded lettuce, diced tomatoes and shredded Monterey Jack cheese|
- 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.
- Remove beef from slow cooker; shred beef with two forks, or cut into thin strips.
- Place remaining juices from slow cooker in blender or food processor; blend until sauce is smooth.
- Spoon meat onto tortillas with small amount of sauce. Add desired toppings. Roll up and serve.
Check out more recipes for Mexican