Instructions: Put meat in slow cooker. Add onions and bell pepper. In a medium bowl, whisk together wine, ketchup, vinegar, garlic, bouillon granules, bay leaves, liquid smoke, 1/2 teaspoon cumin, hot pepper sauce and pepper. Pour wine mixture into slow cooker, cover tightly and cook on low setting for 9 hours, or until meat is tender.

Shred meat using two forks, and return it to slow cooker. Remove and discard bay leaves. Add 1/2 teaspoon cumin and sugar and let mixture stand for 1 hour to allow flavors to blend.

Preheat oven to 325 degrees.

Wrap tortillas in aluminum foil and warm in oven for 6 to 8 minutes. Spoon meat mixture down center of a tortilla. If you want to add garnishes, such as chopped tomatoes, salsa, shredded lettuce or nonfat or low-fat cheese and sour cream, do it now. Roll and repeat with remaining tortillas. Serve immediately.

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