Slow-Cooked Steak Fajitas
Serves 12
Recipe By: Beth Laymon
Ingredients
1 beef flank steak (1-1/2 pounds)
1 can diced tomatoes with garlic and onion -- undrained (14-1/2
ounces)
1 jalapeno pepper -- seeded and chopped
2 garlic cloves -- minced
1 teaspoons ground coriander
1 teaspoons ground cumin
1 teaspoons chili powder
1/2 teaspoons salt
1 medium onion -- sliced
1 medium green pepper -- julienned
1 medium sweet red pepper -- julienned
1 tablespoons minced fresh cilantro
2 teaspoons cornstarch
1 tablespoons 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 tomatoes, jalapeno, garlic, coriander, cumin, chili powder
and salt. Cover and cook on low for 7 hours. Add 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 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. Add 1 tablespoon each sour cream and salsa.
Fold bottom of tortilla over filling and roll up. Yield: 12 servings.
Exported from A Cook's Books -- Recipe management for Macintosh
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