Slow-Cooked Steak Fajitas |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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We enjoy the flavors 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. Ingredients:
1 beef flank steak (1-1/2 pounds) |
1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained |
1 jalapeno 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 |
2 teaspoons cornstarch |
1 tablespoon water |
12 flour tortillas (6 inches), wamed |
3/4 cup fat-free sour cream |
3/4 cup salsa |
Directions:
1. 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.
2. Add the onion, peppers and cilantro. Cover and cook 1-2 hours longer or until meat is tender.
3. Combine cornstarch and water until smooth; gradually stir into the slow cooker. Cover and cook on high for 30 minutes or until slightly thickened.
4. 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. Serve with sour cream and salsa. Yield: 12 servings.
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