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Ingredients
0.3 cup chili sauce
0.5 cup cilantro leaves
2 pounds flank steak
16 8-inch flour tortilla ()
0.8 cup spring onion sliced (2-inch)
1 teaspoon ground cumin
1 tablespoon jalapeno seeded chopped
0.3 cup juice of lime
1 tablespoon juice of lime
3 drops hot sauce hot
1.3 ounce taco seasoning low-sodium
Equipment
food processor
bowl
slow cooker
Directions
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.
Combine the onions, cilantro, and jalapeo 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.
