• 1 TBS vegetable oil
• 2 lbs beef flank or round steak
• 1 cup water
• 1 tsp beef bouillion
• 2 cloves garlic, minced
• 1 small onion, sliced
• 1 bell pepper, sliced
• 1 can tomato sauce (8oz)
• 1 can tomato paste (6oz)
• 1 tsp cumin
• 1/4 cup cilantro
• 1 TBS vinegar

Heat vegetable oil in large skillet over medium heat.  Cook the steak for four minutes on each side, or until browned.  In large crock pot or slow cooker, stir together all remaining ingredients.  Add meat to mixture.  Cook on low for 6-8 hours or on high for 4 hours.

When finished, shred beef and serve on tortillas or over rice.