Easy Slow Cooker Shredded Beef Wraps Recipe

INGREDIENTS

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

PREPARATION:

Slow Cooker Directions

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.

This recipe appears in: Mexican