Slow-Cooked Steak Fajitas

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Slow-Cooked Steak Fajitas

Post  justmecookin on Thu Jan 08, 2009 9:39 pm

Slow-Cooked Steak Fajitas

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

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. Makes 12 servings.

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