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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 6 |
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A very simple version of one of my favorite Tex-Mex classics. Ingredients:
3/4 cup prepared chunky salsa (fire-roasted) |
1 tablespoon tomato paste |
1 tablespoon olive oil |
2 garlic cloves, minced |
3 tablespoons fresh lime juice |
1 teaspoon fresh ground black pepper |
1/2 teaspoon salt |
1 1/2 lbs flank steaks, trimmed of excess fat and silver skin |
1 large white onion, cut in half and thinly sliced into half-moons |
3 red bell peppers, seeded and cut into 1/4-inch strips |
warm flour tortilla (the smaller fajita-sized ones) |
1 cup guacamole |
1 cup chopped plum tomato |
1/2 bunch fresh cilantro, chopped |
Directions:
1. In a bowl, combine the salsa, tomato paste, olive oil, garlic, lime juice, pepper, and salt.
2. Place the flank steak in the slow cooker; pour the mixture over the steak, making sure to coat all exposed surfaces well.
3. Lay the onion and bell peppers on top.
4. Cover and cook on LOW for 6-8 hours, until meat is tender.
5. Remove the steak and vegetables from the juice and transfer to a serving platter.
6. Cover with foil and let stand 10 minutes.
7. Cut the meat across the grain into 1/2-inch slices.
8. Serve it heaped over warm tortillas with the peppers and onions on top.
9. Garnish with a little guac, chopped tomatoes, and cilantro on top.
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