Beef Fajitas in the Slow Cooker

By garciamoss

Ingredients

• For Marinade:
• 2 pounds flank steak sliced into 1-inch strips, seasoned lightly with salt and pepper
• 1 cup sweet onion, diced
• 2 serrano peppers, minced
• 4 to 6 cloves garlic, minced
• 1 1/2 tablespoons crushed Mexican oregano
• 1 tablespoon toasted and crushed cumin seeds or 1 1/2 teaspoons ground
• 2 teaspoons salt
• 1 teaspoon pepper
• 2 tablespoons Worcestershire sauce
• 1/3 cup fresh limes juice
• 1/4 cup olive oil
• You will also need:
• 1 large poblano pepper, sliced into strips
• 1 red bell pepper, sliced into strips
• 1 medium sweet onion, sliced into strips
• 2 jalapeño peppers, sliced into rings, optional (I had red Fresno peppers on hand)

Details

Adapted from hispanickitchen.com

Preparation

Step 1

1. Season the beef with salt and pepper and add to slow cooker.

2. Combine all of the remaining ingredients for the marinade in a bowl. Stir well to combine, taste for salt. Pour over beef in slow cooker. Cook on high for 3 hours or on low for 6 hours.

3. Strain the beef into a large colander lined with a bowl. Reserve the broth.

4. Skim off about 4 tablespoons of oil from strained beef into a large skillet. Preheat to medium/high for 5 to 7 minutes. Sear the beef in the hot oil until you get some nice browning. Transfer the remaining broth to the blender. Blend until smooth, transfer to small sauce pan and keep warm on low

5. Add the peppers and onions to one side of pan next to the beef and stir fry for a few minutes. Season lightly with salt and pepper. Drizzle some of the warm blended beef broth to the fajitas. Serve with rice, beans, salsa and warm tortillas.