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Ingredients
1 (1 1/2-pound) beef flank steak
1 (14.5 ounce) can diced tomatoes with garlic and onion, undrained
1 jalapeno pepper, seeded and chopped*
2 garlic cloves, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1 medium onion, sliced
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 tablespoon minced fresh cilantro
2 teaspoons cornstarch
1 tablespoon water
12 (6 inch) flour tortillas, warmed
3/4 cup fat-free sour cream
3/4 cup salsa
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Directions
Thinly slice steak across the grain into strips; place in a 5-qt. slow cooker. Add tomatoes, jalapeno, garlic, coriander, cumin, chili powder and salt. Cover and cook on low for 7 hours. Add onion, peppers and cilantro. Cover and cook 1-2 hours longer or until meat is tender.
Combine cornstarch and water until smooth; gradually stir into slow cooker. Cover and cook on high for 30 minutes or until slightly thickened. Using a slotted spoon, spoon about 1/2 cup meat mixture down the center of each tortilla. Add 1 tablespoon each sour cream and salsa. Fold bottom of tortilla over filling and roll up
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1st Keep
 tmunkacsy
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