Low and Slow Fajitas

In a Dutch oven, stir together all of the spices, soy sauce, coriander seeds, jarred red peppers, chopped onion, jalapeno and garlic.

Put half of the mixture in the bottom of the Dutch oven and place flank steak on top. With the remaining half of the mixture, coat the top of the flank steak.

Place the Dutch oven on the stove over medium-low heat for 5 hours, or until the meat pulls apart with a pair of forks. During last hour of cooking, slice the bell peppers, removing the seeds and place the slices into the Dutch oven to steam and cook. The fresh peppers will retain their structure, where the jarred peppers will be nearly indistinguishable after cooking. When done, use two forks to shred the meat.

Serve meat and peppers on top of warm tortillas. Add any other extra toppings you like – such as cheese, cilantro, avocado and wedges of lime for spritzing on top.

Adapted from Lisa of 100 Days of Real Food.