Beef sirloin is slow cooked with onions and green peppers in a tangy sauce made with red wine, ketchup, vinegar, garlic, liquid smoke, cumin and hot sauce. Serve with warm flour tortillas.
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.
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