Slow-Cooked Steak Fajitas Recipe

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

• 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. Add the onion, peppers and cilantro. Cover and cook 1-2 hours longer or until meat is tender.
• Combine cornstarch and water until smooth; gradually stir into the slow cooker. Cover and cook on high for 30 minutes or until slightly thickened. 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.

Slow-Cooked Steak Fajitas published in Light & Tasty April/May 2002, p16