Smoky Shredded Sirloin Soft Tacos
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Serves/Makes: 8
Ready in: > 5 hrs
- 1 1/2 pound top sirloin steak or sirloin tip roast, all visible fat removed
- 3 cups chopped yellow onion
- 1 cup chopped green bell peppers
- 1/4 cup dry red wine
- 1/2 cup ketchup
- 2 tablespoons cider vinegar
- 6 medium cloves garlic, minced
- 2 teaspoons beef bouillon granules
- 2 bay leaves
- 3/4 teaspoon liquid smoke
- 1 1/2 teaspoon ground cumin, divided
- 1/2 teaspoon hot pepper sauce
- 1/4 teaspoon black pepper
- 1 teaspoon dark brown, light brown or granulated sugar
- 8 flour tortillas (8\")
Put meat into a slow-cooker. Add onions and bell peppers. Set aside. 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 the slow cooker. Remove and discard bay leaves. Add remaining cumin and sugar; let mixture stand for 1 hour to allow flavors to blend. Heat oven to 325 degrees F. Wrap tortillas in aluminum foil and warm for 6 to 8 minutes. Spoon meat mixture down center of a tortilla. Fold one end and each side of tortilla towards center. Repeat with remaining tortillas.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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