| 11/2 | lbs. | beef flank steak |
| 1 | lg. | onion, chopped (1 cup) |
| 1 | med. | green sweet pepper, cut into 1/2-inch pieces |
| 1 | or 2 jalapeño peppers, chopped | |
| 1 | tbsp. | snipped fresh cilantro |
| 1 | tsp. | chili powder |
| 1 | tsp. | ground cumin |
| 1 | tsp. | ground coriander |
| 1 | tsp. | bottled minced garlic |
| 1/4 | tsp. | salt |
| 1 | can | stewed tomatoes (8 oz.) |
| 12 | flour tortillas (7-onch.) | |
| 2 | tsp. | lime juice (up to 3 tsp.) (optional) |
| Shredded colby and Monterey Jack cheese (optional) | ||
| Guacamole (optional) | ||
| Sour Cream (optional) | ||
| Salsa (optional) |
- Trim fat from steak. Cut steak into 6 portions. Combine steak, onion, green sweet pepper, jalapeño peppers, cilantro, chili powder, cumin, coriander, garlic, and salt in Crockery Pot. Add undrained tomatoes.
- Cover; cook on low for 8 to 10 hours. (Or cook on high for 4 to 5 hours.)
- Set oven to 350°. To heat tortillas, wrap them in foil and bake for 10 to 15 minutes or until softened. remove steak from cooker and shred. return steak to cooker. stir in lime juice, if desired.
- To serve, use a slotted spoon to spoon steak mixture onto warm tortillas. Top with cheese, guacamole, sour cream, and salsa, if desired. Roll up tortillas.
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