- OPTIONAL TOPPINGS:
- 1 1/2 pounds beef flank steak
- 1 cup chopped onion
- 1 green sweet pepper cut thin slices
- 1 jalapeño pepper chopped
- 1 tablespoon cilantro
- 2 garlic cloves minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1 can chopped tomatoes - (8 oz)
- 12 flour tortillas
- Sour cream
- Shredded cheddar cheese
Cut flank steak into 6 portions. Combine meat, onion, green sweet pepper, jalapeño pepper, cilantro, garlic, chili powder, cumin, coriander and salt in crock-pot. Add tomatoes. Cover nd cook on LOW for 8 to 10 hours or on HIGH 4 to 5 hours.
Remove meat from slow cooker and shred. Return meat to slow cooker. Stir.
To serve fajitas, spread meat mixture into flour tortillas and add toppings if desired. Roll up tortillas.
This recipe yields 12 servings.