Prep 30 mins
Cook 8 hrs
A very simple version of one of my favorite Tex-Mex classics.
- 3⁄4 cup prepared chunky salsa (fire-roasted)
- 1 tablespoon tomato paste
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 3 tablespoons fresh lime juice
- 1 teaspoon fresh ground black pepper
- 1⁄2 teaspoon salt
- 1 1⁄2 lbs flank steaks, trimmed of excess fat and silver skin
- 1 large white onion, cut in half and thinly sliced into half-moons
- 3 red bell peppers, seeded and cut into 1/4-inch strips
- warm flour tortilla (the smaller fajita-sized ones)
- 1 cup guacamole
- 1 cup chopped plum tomato
- 1⁄2 bunch fresh cilantro, chopped
- In a bowl, combine the salsa, tomato paste, olive oil, garlic, lime juice, pepper, and salt.
- Place the flank steak in the slow cooker; pour the mixture over the steak, making sure to coat all exposed surfaces well.
- Lay the onion and bell peppers on top.
- Cover and cook on LOW for 6-8 hours, until meat is tender.
- Remove the steak and vegetables from the juice and transfer to a serving platter.
- Cover with foil and let stand 10 minutes.
- Cut the meat across the grain into 1/2-inch slices.
- Serve it heaped over warm tortillas with the peppers and onions on top.
- Garnish with a little guac, chopped tomatoes, and cilantro on top.
This was ok, but the beef turned out a bit bland. I would add fajita spice to the crockpot. Didn't really taste like fajitas - just really moist beef.