Beef Fajitas - Crock Pot

Okay, so this and the next post are based on mostly my spouse's preferences. I was not functioning in the olfactory region very well at the time.

What I will tell you about these Beef Fajitas is that they do not taste like Chili's or Applebee's fajitas. They are good - but if that's the taste you were shooting for, this isn't the recipe.

Japan: You might have to search for jalapenos. Try Pu-ro if you have one. As for cilantro, I can't remember if you all have cilantro there. Let me know if you don't, and I'll remove the label.

Beef Fajitas

1 1/2 lbs. beef flank steak
1 lg. onion, chopped (1 cup)
1 med. green sweet pepper, cut into 1/2-inch pieces
1 or 2 jalapeño peppers, chopped
1 Tbsp. snipped fresh cilantro
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. bottled minced garlic
1/4 tsp. salt
1 can stewed tomatoes (8 oz.)
12 flour tortillas (7-onch.)
2 tsp. lime juice (up to 3 tsp.) (optional)

Shredded Colby and Monterey Jack cheese (optional)
Guacamole (optional)
Sour Cream (optional)
Salsa (optional)

Directions:

1. Trim fat from steak. Cut steak into 6 portions. Combine steak, onion, green sweet pepper, jalapeño peppers, cilantro, chili powder, cumin, coriander, garlic, and salt in Crockery Pot. Add undrained tomatoes.

2. Cover; cook on low for 8 to 10 hours. (Or cook on high for 4 to 5 hours.)

3. Set oven to 350°. To heat tortillas, wrap them in foil and bake for 10 to 15 minutes or until softened. remove steak from cooker and shred. return steak to cooker. stir in lime juice, if desired.

4. To serve, use a slotted spoon to spoon steak mixture onto warm tortillas. Top with cheese, guacamole, sour cream, and salsa, if desired. Roll up tortillas.

Makes 6 servings.