I found this recipe online about 10 years ago when I was first living in Australia ad was starving for Mexican food. It is seriously yummy!
1-1/2 pounds (750g) top sirloin steak or flank/skirt steak
3 cups chopped yellow onions
1 cup chopped green bell pepper
1/4 cup dry red wine
1/2 cup low-sodium ketchup (or tomato sauce, as called in Australia)
2T cider vinegar
6 cloves garlic, minced or 1T bottled minced garlic
2 tsp beef bouillion granules
2 bay leaves
1 tsp ground cumin, divided
1/2 tsp red hot pepper sauce
1/4 tsp pepper
1 tsp brown sugar
8 flour tortillas, sour cream, shredded cheese, salsa and any other toppings you like, to serve
1. Put meat in slow cooker. Add onions and bell pepper. In a medium bowl, whisk together wine, ketchup, vinegar, garlic, bouillon, bay leaves, 1/2 tsp cumin, hot pepper sauce & pepper. Pour wine mixture into slow cooker, cover tightly and cook on low setting for 8-9 hours, or until meat is tender.
2. Shred meat using two forks, and return to slow cooker. Remove and discard bay leaves. Add 1/2 tsp cumin and sugar - let mixture stand on low heat for 1 hour to allow flavors to blend.
3. Get out your tortillas, heat them (microwave or wrapped in foil in the oven). Spoon meat mixture into tortilla. Top how you like and enjoy.
Warning: these tend to be a bit messy - the drip a lot of juice - so be careful! Also freeze wonderfully and are usually better later as the flavors have more time to mix together.
