This great slow cooker recipe made use of a half-pound piece of frozen steak we had left over from another meal. As the author of the recipe, Carol Heding Munson, writes in her book, The Ultimate Slow Cooker Cookbook (page 111), the combination of lime juice and chili pepper gives the meat almost a marinade-like treatment when placed in the slow cooker. We substituted dried chili pepper for fresh.
The author noted you can substitute ground cumin for the cumin seeds, but recommends you use a little less ground cumin.
½ lb. lean chip steak, cut into thin strips
¼ cup fat-free beef broth
2 medium onions, halved lengthwise and thinly sliced
1 medium sweet green or red pepper, thinly sliced
6 cloves garlic, minced
½ tsp cumin seeds
1 chili pepper, minced
½ cup frozen corn
½ cup cooked black beans
juice of 1 lime
4 flour or corn tortillas (8-inch)
4 tbsp nonfat sour cream
½ cup medium or hot salsa
sprigs of cilantro, for garnish
1. Combine the steak, broth, onions, sweet pepper, garlic, cumin. chili pepper, corn, and beans in the crockery pot. Cover and cook on low until the steak is tender, 7 to 9 hours. Stir in half the lime juice.
2. Divide the steak mixture among the tortillas; then roll them up. Place them in a microwave-safe baking dish and sprinkle them with the remaining lime juice. warm everything in a microwave oven on high for 1 minute. To warm in a regular oven, cover with foil and place in a preheated oven for 5 minutes at 325℉. Top with the sour cream and salsa, and garnish with the cilantro.