Tender Steak Fajitas
The beef comes out tender, juicy and flavorful in the slow cooker when I make these tempting fajitas, notes Twila Burkholder, Middleburg, Pennsylvania. I like to serve them with a side of Spanish rice.
Peppers (Hot)
Ingredients
- 1 beef flank steak (1-1/2 pounds)
- 1 medium onion, sliced
- 1 cup tomato juice
- 1 jalapeno pepper, seeded and chopped
- 2 garlic cloves, minced
- 1 tablespoon minced fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 1 medium green pepper, julienned
- 1 medium sweet red pepper, julienned
- 6 flour tortillas (8 inches), warmed
- Optional: Shredded cheddar cheese, sour cream and guacamole
Directions
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1Thinly slice steak across the grain into strips; place in a 5-qt. slow cooker. Add the onion, tomato juice, jalapeno, garlic, cilantro, cumin, chili powder and salt. Cover and cook on low for 5 hours.
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2Add green and red peppers. Cover and cook 1 hour longer or until meat and vegetables are tender.
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3Using a slotted spoon, center meat mixture on each tortilla. Sprinkle with cheese if desired. Fold sides of tortilla over filling. Serve with sour cream and guacamole if desired.
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