Crocked Beef Fajitas

A very simple version of one of my favorite Tex-Mex classics.

• Ready In: 8 hrs 30 mins
• Serves: 6

Ingredients

• 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

• To serve

•  warm flour tortilla (the smaller fajita-sized ones)
• 1  cup  guacamole
• 1  cup  chopped plum tomato
• 1⁄2 bunch fresh cilantro, chopped

Directions

1. In a bowl, combine the salsa, tomato paste, olive oil, garlic, lime juice, pepper, and salt.
2. Place the flank steak in the slow cooker; pour the mixture over the steak, making sure to coat all exposed surfaces well.
3. Lay the onion and bell peppers on top.
4. Cover and cook on LOW for 6-8 hours, until meat is tender.
5. Remove the steak and vegetables from the juice and transfer to a serving platter.
6. Cover with foil and let stand 10 minutes.
7. Cut the meat across the grain into 1/2-inch slices.
8. Serve it heaped over warm tortillas with the peppers and onions on top.
9. Garnish with a little guac, chopped tomatoes, and cilantro on top.