Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2
Recipe by Cooking Light May 1998

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Recipe Summary

Yield:
16 servings (serving size: 1 filled tortilla)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a small bowl. Trim fat from steak. Place steak in an electric slow cooker; add chili sauce mixture, turning the steak to coat. Cover with lid, and cook on high-heat setting for 1 hour. Reduce heat setting to low; cook for 9 hours.

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  • Combine the onions, cilantro, and jalapeño pepper in a food processor, and pulse 5 times or until finely chopped. Add 1 tablespoon lime juice, cumin, and cranberry-raspberry crushed fruit, and process until smooth. Spoon mixture into a bowl; cover and chill.

  • Remove steak from slow cooker, discarding the cooking liquid. Shred steak. Warm tortillas according to package directions. Spread about 1 1/2 tablespoons salsa over each tortilla. Spoon about 1/2 cup shredded steak down center of each tortilla; roll up.

Nutrition Facts

278 calories; calories from fat 24%; fat 7.4g; saturated fat 2.3g; mono fat 3g; poly fat 1.5g; protein 12.8g; carbohydrates 38.3g; fiber 2g; cholesterol 21mg; iron 2.7mg; sodium 451mg; calcium 70mg.
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