Ingredients
1 beef flank steak (1-1/2 pounds)1 medium onion, sliced1 cup tomato juice1 jalapeno pepper, seeded and chopped2 garlic cloves, minced1 tablespoon minced fresh cilantro1 teaspoon ground cumin1 teaspoon chili powder1/4 teaspoon salt1 medium green pepper, julienned1 medium sweet red pepper, julienned6 flour tortillas (8 inches), warmedOptional: Shredded cheddar cheese, sour cream and guacamole
Preparation
Thinly slice steak across the grain into strips; place in a 5-qt. slow cooker. Add the onion, tomato juice, jalapeno, garlic, cilantro, cumin, chili powder and salt. Cover and cook on low for 5 hours.
Add green and red peppers. Cover and cook 1 hour longer or until meat and vegetables are tender.
Using a slotted spoon, center meat mixture on each tortilla. Sprinkle with cheese if desired. Fold sides of tortilla over filling. Serve with sour cream and guacamole if desired.
