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Marinated Flank Steak with Cranberry-raspberry Salsa

1/4 cup chili sauce
1/4 cup lime juice
3 drops hot pepper sauce
1 (1. 25 ounce) package low-sodium taco seasoning
2 pounds flank steak
3/4 cup (2-inch) sliced green onions
1/2 cup cilantro sprigs
1 tablespoon chopped seeded jalapeno pepper
1 tablespoon lime juice
1 teaspoon ground cumin
1 (12-ounce) carton cranberry-raspberry crushed fruit (such as Ocean Spray)
16 (8-inch) flour tortillas

Combine first 4 ingredients in a small bowl. Trim fat from steak. Place steak in a 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 jalapeno 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. Spread about 1. 5 tablespoons salsa over each tortilla. Spoon about 1/2 cup shredded steak down center of each tortilla; roll up. Yield: 16 servings (serving size: 1 filled tortilla).

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