Slow Cooking Fiesta Time

Slow cookers are extremely convenient for preparing meals. However, all the fajita recipes I've seen add all the peppers and onions into the cooker and by the time dinner is served, the consistency of the vegetables is too soft. This recipe incorporates enough of the peppers and onions to season the meat, but also has you prepare a few of the peppers and onions in a frypan just before serving. I like that better because it gives the finished fajita a subtle crunch as you bite into it.

Oh, and just ignore the large teenage hand trying to steal my dinner! Don't worry. A quick rap on the knuckles with a wooden spoon and he let go of my fajita. (Not quite as friendly as a Leggo my Eggo commercial, but effective, nonetheless.)

Slow-Cooker Fajitas
2 pounds bottom round steak (or flank)
1 C chopped onions
2 jalapeno peppers, diced fine with seeds and membranes
1/2 large green pepper, cut into 1/2-inch pieces
1/2 large red pepper, cut into 1/2-in pieces
2 Tbsp fresh cilantro, chopped
2 cloves garlic, minced
1 tsp chili powder
1 1/2 tsp ground coriander
1 1/2 tsp ground cumin
1/2 tsp salt
1 14.5-oz can stewed tomatoes, diced
1 Tbsp lime juice
1 1/2 green peppers, sliced in strips about 1/4-inch thick
1 1/2 red peppers, sliced in strips about 1/4-inch thick
1 medium yellow onion, sliced thin
2 Tbsp olive oil
15 fajita-size tortillas
Shredded jack cheese
Guacamole
Sour Cream
Salsa

Cut steak into 6 portions. In slow cooker, combine onions, jalapenos, 1/2-inch pieces of peppers, cilantro, garlic, chili powder, cumin, coriander, and salt. Place meat in cooker over mixture. Add undrained tomatoes. Cover and cook on low for 8-10 hours or high for 5-6 hours.

Remove meat from cooker and shred. Return meat to cooker. Stir in lime juice. Let meat continue to cook while you heat tortillas and prepare garnishes.

Put olive oil in large frying pan and heat. When the oil spreads quickly around pan, put in the strips of green peppers, red peppers and sliced onion. Saute until the peppers are moderately soft and the onion is carmelized. Remove to a serving platter; cover and keep warm. Heat tortillas in microwave until hot. Wrap them in a cloth towel and place in tortilla holder. Set out garnishes of cheese, guacamole, sour cream and salsa.

When ready to serve the fajitas, use a slotted spoon to remove meat from the slow cooker and place into serving bowl.

To serve fajitas, fill the warmed tortillas with the beef mixture. Add whatever garnishes you desire.