Ingredients
1 beef flank steak (1-1/2 pounds)1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained1 jalapeno pepper, seeded and chopped2 garlic cloves, minced1 teaspoon ground coriander1 teaspoon ground cumin1 teaspoon chili powder1/2 teaspoon salt1 medium onion, sliced1 medium green pepper, julienned1 medium sweet red pepper, julienned1 tablespoon minced fresh cilantro12 flour tortillas (6 inches), warmedOptional: Sour cream, salsa, fresh cilantro leaves and lime wedges
Preparation
Thinly slice steak across the grain into strips; place in a 5-qt. slow cooker. Add the tomatoes, jalapeno, garlic, coriander, cumin, chili powder and salt. Cover and cook on low for 7 hours.
Add the onion, peppers and cilantro. Cover and cook until meat is tender, 1-2 hours.
Using a slotted spoon, spoon about 1/2 cup meat mixture down the center of each tortilla. Fold bottom of tortilla over filling and roll up. If desired, serve with sour cream, salsa, cilantro and lime wedges.
