1. Put meat in slow cooker. 2. Add onions and bell pepper. 3. In a medium bowl, whisk together wine, ketchup, vinegar, garlic, bouillon granules, bay leaves, liquid smoke, ½ tsp cumin, hot pepper sauce and pepper. 4. Pour wine mixture into slow cooker, cover tightly and cook on low setting for 9 hours, or until meat is tender. 5. Shred meat using two forks, and return it to slow cooker. 6. Discard the bay leaves. 7. Add ½ tsp cumin and sugar; let mixture stand for 1 hour to allow flavors to blend. 8. Warm the tortillas according to package directions. 9. Spoon the meat mixture along the center of a tortilla. 10. If you want to add garnishes such as chopped tomatoes, salsa, shredded lettuce, cheese and sour cream, do it now. 11. Roll and repeat with remaining tortillas. 12. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
