Shredded Beef Wraps

Cook Time 7 to 8 hours

Prep Time 10 minutes


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
4 flour tortillas
Toppings: shredded lettuce, diced tomatoes and shredded Monterey Jack cheese


  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.
  2. Remove beef from slow cooker; shred beef with two forks, or cut into thin strips.
  3. Place remaining juices from slow cooker in blender or food processor; blend until sauce is smooth.
  4. Spoon meat onto tortillas with small amount of sauce. Add desired toppings. Roll up and serve.

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