Tough flank steak turns into tender fajita meat when it's slow cooked in the crock pot.
1 1/2 pound flank steak
1 onion, sliced
1 green bell pepper, seeded and cut julienne
1 red bell pepper, seeded and cut julienne
1 jalapeno pepper, seeded and chopped
1 tablespoon chopped fresh cilantro
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon salt
1 cup diced tomatoes
12 flour tortillas
sour cream
guacamole
shredded cheese, Cheddar or Monterey Jack
salsa
chopped tomatoes
lettuce
Cut the flank steak into large chunks (they don't need to be too small as you'll be shredding them later).
Combine the beef, onion, green pepper, red pepper, jalapeno, cilantro, garlic, chili powder, cumin, coriander, and salt in the crock pot. Top with the chopped tomatoes.
Cover the crock pot and cook on low heat for 4-6 hours or until the beef is very tender.
Remove the beef from the crock pot and place on a platter or cutting board. Shred the meat using two forks. Return the meat to the crock pot and stir into the mixture.
To serve, top flour tortillas with some of the meat and vegetable mixture (use a slotted spoon or tongs so the fajitas don't get soggy). Top with desired toppings such as sour cream, guacamole, cheese, or salsa. Fold the tortillas and eat!
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reviews & comments
November 9, 2007
I found this recipe and printed it out yesterday. I cooked the dish yesterday in the slow cooker over 5-6 hours. It was fantastic! In Australia we need to look fairly hard to find decent Mexican style food and this recipe was delightful. Easy, Delicious and a welcome change from the Old El Paso pre-made "kits" that we get at the supermarket.
August 8, 2006
This recipe was superb. My family and I enjoyed it. Very easy to make. Thank you.
June 16, 2004
Fantastic! I used what I had on hand, very simple & tastey recipe. Never had to turn on my stove on a hot day! Great recipe & I will absolutely use this recipe again! Thanks you!