Ingredients
- 1 can (10 ounces) diced tomatoes with green chilies
- 2 tablespoons tomato paste
- 2 teaspoons garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon ground ancho chili pepper
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground black pepper
- 2 pounds flank steak
- 1 medium red pepper, sliced
- 1 medium green pepper, sliced
- 1 medium onion, sliced
- 10 (6-inch)) flour tortillas
- Shredded cheddar cheese
- Sour cream
- Cilantro
Directions
- In a slow cooker crock, combine diced tomatoes, tomato paste, garlic powder, cumin, chili pepper, salt, cayenne pepper and black pepper. Add steak.
- Cover slow cooker and cook on HIGH for 2 hours or LOW for 4 hours. Add peppers and onions 1 hour before cooking is complete.
- Remove steak to cutting board and thinly slice diagonally across grain. Serve with peppers and onions in a tortilla topped with cheese, sour cream and cilantro.
Serves: 8-10
