Our family loves Mexican food, and this is one of our favorites. The slow cooker tenderizes the flank steak for these filling fajitas, which have just the right amount of spice.
—TWILA BURKHOLDER MIDDLEBURG, PA
PREP: 10 MIN. • COOK: 8 HOURS • MAKES: 8-10 SERVINGS
1 1/2 to 2 pounds beef flank steak, cut into thin strips
1 can (10 ounces) diced tomatoes and green chilies, undrained
2 garlic cloves, minced
1 jalapeno pepper, seeded and chopped
1 tablespoon minced fresh cilantro or parsley
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 medium sweet red pepper, julienned
1 medium green pepper, julienned
8 to 10 flour tortillas (7 to 8 inches)
Sour cream, salsa and shredded cheddar cheese, optional
1. Place beef in a 3-qt. slow cooker. In a small bowl, combine tomatoes, garlic, jalapeno, cilantro, chili powder, cumin and salt; pour over beef. Cover and cook on low for 7-8 hours.
2. Stir in red and green peppers. Cook for 1 hour longer or until the meat and peppers are tender. Thicken juices if desired.
3. Using a slotted spoon, place about 1/2 cup beef mixture down the center of each tortilla; fold sides over filling. Serve with sour cream, salsa and cheese if desired.
Note: Wear disposable gloves when cutting hot peppers; the oils can burn exposed skin. Avoid touching your face.