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1½ pounds boneless beef round steak, cut ¾-inch thick 1 can (14.5 ounces) diced tomatoes 1 small onion, chopped 1-2 canned chipotle peppers in adobo sauce, chopped 1 teaspoon dried oregano crushed ½ teaspoon ground cumin 2 cloves garlic, minced 6 flour tortillas, warmed Shredded cheddar cheese Pico de Gallo Sour cream Shredded lettuce Fresh cilantro |
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Remove meat from Crock Pot and shred. Return to Crock Pot to keep warm. To serve, spoon some of the meat mixture onto a flour tortilla. Top with cheese, sour cream, pico de gallo, lettuce and cilantro. Wrap up. |
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