Beef Fajitas
corianne
ingredients
- 1 1/2 POUNDS beef flank steak
- 1 CUP chopped onions
- 1 green sweet pepper, cut into 1/2-inch pieces
- 1 or 2 jalapeno peppers, chopped
- 1 TABLESPOON snipped fresh cilantro
- 2 cloves garlic, minced
- 1 TEASPOON chili powder
- 1 TEASPOON ground cumin
- 1 TEASPOON ground coriander
- 1/4 TEASPOON salt
- 1 (14 1/2-OUNCE) can stewed tomatoes, cut up
- 12 7-in flour tortillas
- 1 TABLESPOON lime juice
- Shredded co-jack cheese
- Guacamole
- Dairy sour cream
- Salsa
directions
- 1
Trim fat from meat. Cut flank steak into 6 portions. In a 3 1/2 to 4 quart slow cooker combine onions, green sweet pepper, jalapeno peppers, cilantro, garlic, chili powder, cumin, coriander, and salt. Place meat in cooker. Add undrained tomatoes.
- 2
Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. To heat tortillas, wrap them in foil and heat in a 350° oven for 10 to 15 minutes or until softened. Remove meat from the cooker and shred using two forks. Return meat to cooker. Stir in the lime juice. To serve fajitas, use a slotted spoon to fill the warmed tortillas with the beef mixture. If desired, add shredded cheese, guacamole, sour cream, and salsa. Roll up tortillas.
notes
Recipe courtesy of Corianne O'Donnell.
Source: corianne
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