• 1 1/2 pounds boneless beef round steak, cut 3/4 inch thick• 14 ½ ounce can diced tomatoes, undrained• 1/3 cup chopped onion• 1 or 2 chipotle peppers in adobo sauce, chopped• 1 teaspoon dried oregano, crushed• 1/4 teaspoon ground cumin• 1 clove garlic, minced• 6- 10 inch flour tortillas• 3/4 cup shredded Mexican blend cheese• salsa or homemade pico de gallo
1. Trim fat from meat and cut into 6 pieces and place in slow cooker. 2. Add undrained tomatoes, onion, chipotle pepper, oregano, cumin and garlic. 3. Cover and cook on low heat setting for 8-10 hours. 4. Remove meat from cooker and using 2 forks, pull meat apart into shreds. 5. Divide meat among tortilla, spooning it below the centers, and top with cheese. 6. Roll up tortilla and add salsa as desired.
Serving size: 6 servings Calories: 360, carbohydrate: 30 grams, protein: 30 grams, fat: 13 grams, sodium: 430 mg, fiber: 2 grams