I love all kinds of Mexican foods, but it’s not very often that you find one that’s made in a slow-cooker. This fajita recipe is really easy. It calls for a flank steak, and you just cut it into six pieces, put it in your slow-cooker, and add some vegetables and spices.
Several hours later, your beef is nice and tender and can easily be shredded. Serve with warm tortillas, cheese, salsa, guacamole, and sour cream! Mmmm! That’s my kind of meal.
Recipe Adapted by Winner Dinners/Origin Unknown
Makes 12 fajitas
1-1/2 pounds beef flank steak
1 cup chopped onion
1 red or green bell pepper, cut into 1/2″ pieces
1 jalapeno pepper, chopped fine
1 15-ounce can diced tomatoes, undrained
2 cloves garlic, minced
1 tablespoon dried cilantro
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1-1/4 teaspoons salt
2 teaspoons lime juice (optional)
12 7-inch flour tortillas
shredded cheddar or Colby-Jack cheese
guacamole or sliced avocados
Trim fat from steak and then cut the steak into 6 portions. In slow-cooker, combine the steak, onion, bell pepper, jalapeno pepper, tomatoes, garlic, cilantro, chili powder, cumin, coriander, and salt. Cover; cook on low for 8 to 10 hours or on high for 4 to 5 hours. Remove meat from the cooker and shred. Return the meat to the cooker. Stir in lime juice, if desired. Heat tortillas to soften. To serve fajitas, fill the warmed tortillas with the beef mixture and add the toppings of your choice.