Instructions: 1. Combine first 4 ingredients in a small bowl. Trim fat from steak. Place steak in an electric 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.

2. 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.

3. Remove steak from slow cooker, discarding the cooking liquid. Shred steak. Warm tortillas according to package directions. Spread about 1 1/2 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).

Notes: "My family and friends are convinced that this is one of those long, involved gourmet recipes that requires hours of slaving in the kitchen. But it couldnt he simpler to make. I just put all the ingredients in a slow cooker and let it cook itself." -Dana Misner, Woodbury, Minn.

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