Slow-Cooked Steak Fajitas
“We enjoy the flavours of Mexican food, so I was glad when I spotted the recipe for the spicy entree,” relates Twila Burkholder of Middleburg, Pennsylvania. “I simmer the beef in my slow cooker…and it always comes out nice and tender.”
| Servings | Prep Time | Cook Time |
| 6servings | 10minutes | 8hours |
| Servings | Prep Time |
| 6servings | 10minutes |
| Cook Time |
| 8hours |
Ingredients
- 1 beef flank steak 1-1/2 pounds
- 1 can diced tomatoes with garlic and onion 14-1/2 ounces, undrained
- 1 Jalapeño pepper seeded and chopped
- 2 garlic cloves minced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1 medium onion sliced
- 1 medium green pepper julienned
- 1 medium sweet red pepper julienned
- 1 tablespoon minced fresh cilantro
- 12 flour tortillas 6 inches, warmed
- sour cream optional
- salsa optional
- Fresh cilantro leaves optional
- lime wedges optional
Portions: servings
Units:
|
Ingredients
Portions: servings
Units:
|
Instructions
- Thinly slice steak across the grain into strips; place in a 5-qt. slow cooker. Add the tomatoes, jalapeno, garlic, coriander, cumin, chili powder and salt. Cover and cook on low for 7 hours.
- Add the onion, peppers and cilantro. Cover and cook until meat is tender, 1-2 hours.
- Using a slotted spoon, spoon about 1/2 cup meat mixture down the center of each tortilla. Fold bottom of tortilla over filling and roll up. If desired, serve with sour cream, salsa, cilantro and limes.
Recipe Notes
Nutrition Facts
2 fajitas: 435 calories, 15g fat (6g saturated fat), 54mg cholesterol, 897mg sodium, 42g carbohydrate (5g sugars, 6g fibre), 28g protein.
