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| Ingredients: |
1-1/2 pounds beef flank steak
1 cup chopped onion
1 green bell pepper, cut into 1/2 inch pieces
1 jalapeno pepper, chopped
1 Tbsp cilantro
2 cloves garlic, minced or 1/4 tsp. garlic powder
1 tsp. chili powder
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1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. salt
1 can (8 ounces) chopped tomatoes
12 (8 inch) flour tortillas
Toppings: sour cream, guacamole, shredded Cheddar cheese, salsa |
| Cooking
Instructions: |
Cut flank steak into 6 portions. In any size crockpot, combine meat, onion, green bell pepper, jalapeno pepper, cilantro, garlic, chili powder, cumin, coriander, and salt.
Add tomatoes, cover and cook on low 8-10 hours or high 5-4 hours.
Remove meat from crock pot and shred with a fork.
Return meat to crock pot and stir.
To serve, spread meat mixture into flour tortillas and top with toping, if desired.
Roll up tortillas
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| Additional
Comments: |
| This book has a note about fresh jalapeno peppers: If using fresh jalapeno peppers, be very careful when handling. Wear rubber gloves if possible as jalapeno peppers contain a volatile oil that will burn if left in direct contact with skin. Wash hands immediately after handling |
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