Chipotle Beef W/ Pico De Gallo

• 2 12 lbs boneless beef round steak, cut 3/4 inch thick
• 2 (14 1/2 ounce) cans no-salt-added diced tomatoes, undrained
• 1 medium onion, cut into wedges
• 1 -2 chipotle chile peppers in adobo sauce, chopped
• 1 teaspoon dried oregano, crushed
• 2 garlic cloves, minced
• 14 teaspoon ground cumin
• 14 teaspoon salt
• whole wheat tortilla, warmed
• 1 cup shredded reduced-fat cheddar cheese
• 1 cup finely chopped tomatoes
• 2 tablespoons finely chopped red onions
• 2 tablespoons fresh cilantro
• 1 seeded and finely chopped fresh serrano chili pepper
• 12 cup chopped peeled jicama
• 14 cup thin strips red radish

1. Trim fat from meat and cut into 6 pieces.
2. In a 4 quart slow cooker, place meat, tomatoes, onion, chipotle peppers, oregano, garlic, cumin and salt.
3. Cover and cook on low 8-9 hours or high 4-4 1/2 hours.
4. Prepare pico de gallo by combining all ingredients and chilling for at least 2 hours.
5. After meat has cooked, remove from pot reserving liquid and shred with fork.
6. Return to liquid mixture to moisten.
7. Using a slotted spoon, line mixture into warm tortillas and top with pico de gallo.

steak, salt, onion, chile peppers, oregano, garlic, ground cumin, salt, whole wheat tortilla, cheddar cheese, tomatoes, red onions, fresh cilantro, fresh serrano chili pepper, jicama, thin strips red radish

Taken from www.food.com/recipe/chipotle-beef-w-pico-de-gallo-418312 (may not work)