This recipe turns even the toughest beef into tender, delicious fajita filling. The original recipe was taken from Taste Of Home magazine and this is my modified version.
Season steak strips with a sprinkling of kosher salt and pepper. Brown steak in oil over medium heat. Place steak and drippings in a slow cooker. Add a little oil to the skillet and brown onions and peppers until just softened. Add lime juice to the skillet to deglaze and add all to the crock pot. Add remaining ingredients (except tortillas and toppings) and cover the crock pot. Cook on high about 4 hours. This time should be adjusted as needed per individual crock pots. Serve with warmed tortillas and toppings of choice (lettuce, sour cream, salsa, cheese, etc.)
(Recipe adapted from Taste Of Home)
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Had great flavor…just enough heat without being overpowering. The only reason I didn’t give 5 mitts was because there was so much liquid, I should have strained it before serving. Even using a slotted spoon, we still had the liquid pouring out of our tortillas!
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Twinks on 6.16.2010
Fajitas are the only ‘Mexican’ food that my husband will eat and it is one of my favorites. I love the idea of making the meat in the crockpot becuase most days getting dinner ready is hectic around here!