"Our family loves Mexican food, and this is one of our favorites," says Twila Burkholder from Middleburg, Pennsylvania. The slow cooker tenderizes the flank steak for these filling fajitas, which have just the right amount of spice.
- 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
- Place beef in a 3-qt. slow cooker. In a small bowl, combine the tomatoes, garlic, jalapeno, cilantro, chili powder, cumin and salt; pour over beef. Cover and cook on low for 7-8 hours.
- Stir in red and green peppers. Cook 1 hour longer or until meat and peppers are tender. Thicken juices if desired.
- 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. Yield: 8-10 servings.
Originally published as Flank Steak Fajitas in Quick Cooking January/February 2003, p59
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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