1 1/2   lbs. beef flank steak
1         C chopped onion
1         green sweet pepper, cut into 1/2 inch pieces
1         jalapeno pepper, choppped
1         tbsp. cilantro
2         garlic cloves, minced (or 1/4 tsp. garlic powder)
1         tsp. chili powder
1         tsp. ground cumin
1         tsp. ground coriander
1/2      tsp. salt
1         can (8 oz.) chopped tomatoes
12       8 inch flour tortillas

Toppings: sour cream, guacamole, shredded cheddar cheese and salsa
Cut flank steak into 6 portions. In any size crock pot combine meat,
onion, green pepper, jalapeno pepper, cilantro, garlic, chili powder,
cumin, coriander and salt. Add tomatoes. Cover and cook on low 8-10
hours or high 4-5 hours. Remove meat from crockpot and shred.
Return meat to crockpot and stir. To serve, spread meat mixture into
flour tortillas and top with toppings. Roll up.