Ingredients:
| 1 1/2 |
pounds |
beef flank steak |
| 1 |
large |
onion -- sliced |
| 1 |
large |
green bell pepper -- cut into strips |
| 1 |
large |
red bell pepper -- cut into strips |
| 1 |
medium |
jalapeno pepper, chopped |
| 1 |
tablespoon |
fresh cilantro |
| 2 |
cloves |
garlic, minced |
| 1 |
teaspoon |
chili powder |
| 1 |
teaspoon |
ground cumin |
| 1 |
teaspoon |
ground coriander |
| 1/4 |
teaspoon |
salt |
| 8 |
ounces |
chopped tomatoes |
| 12 |
tortillas |
flour tortillas |
|
|
---Toppings--- |
| 1 |
Cup |
sour cream, guacamole, shredded cheddar, -- salsa |
|
Preparation:
Cut flank steak into 6 portions. In any size crockpot, combine meat, onion, green pepper, red pepper, jalapeno pepper, cilantro, garlic, chili powder, cumin, coriander and salt. Add tomatoes. Cover and cook on low for 8-10 hours or on high 4-5 hours. Remove meat from crockpot and shred. Return meat to crockpot and stir.
To serve fajitas, spread meat mixture into flour tortillas add favorite toppings. Roll up tortillas. |
