Categories: Sandwiches- Burgers- Wraps

Ingredients

• 1 1/2 lb. boneless beef round steak, cut 3/4-inch thick
• 14 1/2-oz. can diced tomatoes, undrained
• 1/2 cup chopped onion (1 small)
• 1 to 2 canned chipotle peppers in adobo sauce, chopped
• 1 tsp. dried oregano, crushed
• 1/4 tsp. ground cumin
• 1 clove garlic, minced
• Six 9 to 10-inch tomato-flavored or plain flour tortillas warmed
• 3/4 cup shredded sharp cheddar cheese (2 oz.)
• Pico de Gallo Salsa- bought or home-made
• Shredded jicama or radishes, optional
• Dairy sour cream, optional

Directions

1. Trim fat from meat. Cut meat into 6 pieces. In a 3 1/2 or 4-quart crockery cooker place meat, undrained tomatoes, onion. chipotle peppers, oregano, cumin and garlic.

2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

3. Remove meat from cooker. Using 2 forks, pull meat apart into shreds. Place meat in a large bowl. Stir in cooking liquid to reach desired consistency.

4. Divide meat among warm tortillas, spooning it just below the center. Top with cheese, Pico De Gallo Salsa and, if desired, jicama and sour cream. Roll up tortillas.

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