1. In a 5- to 6-qt slow cooker, combine the soy sauce, honey, garlic, ginger, chili garlic sauce and cinnamon. Add the beef and turn to coat. Cover and cook until the meat is tender and shreds easily, on low for 7 to 8 hours or on high for 5 to 6 hours.
2. Fifteen minutes before serving, thinly slice the scallions lengthwise. In a bowl, toss the lettuce, scallions, cilantro and vinegar. Serve the beef in the tortillas and top with the lettuce mixture. Sprinkle with the sesame seeds, if using.
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|Serving Size: 1 recipe (3331g)|
|Recipe Makes: 1|
|Calories from Fat: 2600 (28%)|
|Amt Per Serving||% DV|
|Total Fat 288.9g||385 %|
|Saturated Fat 72.9g||365 %|
|Monounsaturated Fat 133.7g|
|Polyunsanturated Fat 63.8g|
|Cholesterol 235.2mg||72 %|
|Sodium 18777.1mg||647 %|
|Potassium 6745.4mg||178 %|
|Total Carbohydrate 1307.5g||385 %|
|Dietary Fiber 91.9g||368 %|
|Sugars, other 1215.6g|
|Protein 368.3g||526 %|
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Calories per serving: 9370
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