If you want to try a simple dish that will impress anyone, then you should try making this. These steak fajitas taste so good with the different flavors in there that your friends and family will surely be speechless. Well, speechless because they’ll be too busy eating what you just made. I love a quiet dinner table because that means the food is good!
What I love about this dish is that it’s very easy to prepare. Yes, there might be some waiting time, but you can do a lot of other things in between. This is surely one remarkable dish that will have anyone come back for more or… request the recipe from you.
Ingredients
1 1/2 lb beef flank steak
1 c chopped onion
1 large green sweet pepper, cut into 1/2-inch pieces
1 medium jalapeno pepper, chopped
1 Tbsp McCormick cilantro, dried
2 cloves garlic, minced
1 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp salt
1 can(s) (8-10 oz) chopped tomatoes
12 (8-inch) Ortega flour tortillas
TOPPINGS
fresh chopped cilantro
Daisy sour cream
Kraft shredded cheese
Instructions
1. Prepare to add all ingredients to crockpot.
2. Cut flank steak into 6 portions. In any size crock pot, combine meat, onion, green sweet pepper, jalapeno pepper, cilantro, garlic, chili powder, cumin coriander, and salt. (I had the butcher cut the flank into thin strips for fajitas. If you have it cut in strips they will be done in 4-6 hrs on low. Any longer and it breaks the meat apart.)
3. Add tomatoes.
4. Cover, cook on low for 8-10 hours or on high for 4-5 hours. Remove meat from crockpot and shred. Return meat to crockpot and stir.
5. To serve fajitas, spread mixture into flour tortillas and top with the above-mentioned toppings if desired. Roll up tortillas.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Some Mexican rice, avocado, and cilantro would also be great toppings.
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