Shredded Soft Beef Tacos Recipe
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Ingredients:
1 1/2lbs top sirloin steak or sirloin tip
roast, all visible fat removed
3 cups chopped yellow onion
1 cup chopped green bell pepper
1/4 cup dry red wine
1/2-cup low-sodium ketchup
2 tbsp cider vinegar
6 garlic cloves, minced
2 tsp low-sodium beef bouillon
granules
2 bay leaves
3/4 tsp liquid smoke
1 tsp ground cumin, divided
1/2 tsp red hot pepper sauce
1/4 tsp pepper
1 tsp dark brown, light brown or
granulated sugar
8- 8" nonfat or low-fat flour tortillas
Directions:
Preheat
oven to 325°.
Put meat in slow cooker and add onions and
bell pepper. In a medium bowl, whisk
together wine, ketchup, vinegar, garlic,
bouillon granules, bay leaves, liquid
smoke,1/2 tsp 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 slow
cooker. Remove and discard bay leaves. Add
remaining 1/2 tsp cumin and sugar and let mixture
stand for 1 hour to allow flavors to blend.
Wrap
tortillas in aluminum foil and warm in 300F oven
for 6 to 8 minutes. Spoon meat mixture down
center of a tortilla. If you want to add
garnishes, such as chopped tomatoes, salsa,
shredded lettuce or nonfat or low-fat cheese
and sour cream, do it now. Roll and repeat
with remaining tortillas. Serve
immediately.
Makes 8
servings. Preparation time: 15 minutes. Cooking time: 9 hours. Standing time: 1
hour.
Nutritional Facts: per serving
Calories:257
Protein: 22gr
Fat: 5gr
Carbs:31gr
Cholesterol: 53mg
Sodium: 229mg
Fiber:3gr
From
The New American Heart Association Cookbook
Originally published in The Palm Beach Post
on Thursday Feb. 18, 1999.
