Ingredients:
1 1/2 pounds top sirloin steak or sirloin tip roast, all visible fat removed
3 cups chopped yellow onion (6 medium)
1 cup chopped green bell pepper
1/4 cup dry red wine (regular or nonalcoholic)
1/2-cup low-sodium ketchup
2 tablespoons cider vinegar
6 medium cloves garlic, minced, or 1 tablespoon bottled minced garlic
2 teaspoons low-sodium beef bouillon granules
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, light brown or granulated sugar
8 8-inch nonfat or low-fat flour tortillas
Directions:
Preheat oven to 325°.
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-teaspoon 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. Remove and discard bay leaves. Add 1/2-teaspoon cumin and sugar and let mixture stand for 1 hour to allow flavors to blend.
Wrap tortillas in aluminum foil and warm in oven for 6 to 8 minutes. Spoon meat mixture down center of a tortilla. If you want to add garnishes, such as chopped tomatoes, salsa, shredded lettuce or nonfat or low-fat cheese and sour cream, do it now. Roll and repeat with remaining tortillas. Serve immediately.
Makes 8 servings. Preparation time: 15 minutes. Cooking time: 9 hours. Standing time: 1 hour.