03In a medium bowl, whisk together wine, ketchup, vinegar, garlic, bouillon granules, bay leaves, liquid smoke, ½ tsp cumin, hot pepper sauce and pepper.
04Pour wine mixture into slow cooker, cover tightly and cook on low setting for 9 hours, or until meat is tender.
05Shred meat using two forks, and return it to slow cooker.
06Discard the bay leaves.
07Add ½ tsp cumin and sugar; let mixture stand for 1 hour to allow flavors to blend.
08Warm the tortillas according to package directions.
09Spoon the meat mixture along the center of a tortilla.
10If you want to add garnishes such as chopped tomatoes, salsa, shredded lettuce, cheese and sour cream, do it now.