Crockpot Fajitas

We’re in the heart of playoff season, and this is an ideal recipe for a game day party. Nearly all the prep is done hours in advance – it’s an easy set it and forget it recipe. Then you can put the crock pot right on a buffet table where people can serve themselves. Piece of cake … well, more like piece of steak. It has really good, robust flavor and has become a favorite here.

Of course, on a buffet, you lay it out in order – flour tortillas, fajitas, shredded cheese, avocado, lettuce, whatever. I also like to serve this using tongs rather than spoons or forks. Note that it goes well with sides of guacamole, sour cream, shredded lettuce, and salsa. Many people like to pick up fajitas to eat like a taco or hand-held burrito. Sometimes restaurants serve them more like enchiladas where you eat them with a fork. In any case, put out lots of napkins.

Hope you enjoy this one!

Crockpot Fajitas

 

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Prep time

15 mins

Cook time

6 hours

Total time

6 hours 15 mins

 

Easy way to serve fajitas at home, a popular dish with nearly everyone.

Author: Anita Edge

Recipe type: Entree

Cuisine: Southwest

Serves: 6

Ingredients

• 1 ½ lbs skirt steak or flank steak
• 1½ teaspoons chili powder
• 1½ teaspoons cumin
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons soy sauce, preferably the low-sodium variety
• ¾ cup diced green chilies
• 4 cloves garlic, minced
• 3 bell peppers, any color, cut into slices
• 1 large onion, cut into slices
• 8-inch flour tortillas

Instructions

1. Start by placing ½ of your onion slices on the bottom of the crockpot. Place flank steak on top of onions. (the onion ‘base” will keep the meat from drying out)
2. Next, mix together the chili powder, cumin, paprika, salt and pepper. Sprinkle on top of the flank steak.
3. Pour soy sauce over the top of the steak and season and spread minced garlic evenly over top of meat.
4. Top with the green chiles and half of your sliced onions and bell peppers. Cover and cook on HIGH for 5-6 hours until meat can easily be shredded with 2 forks.
5. to 30 minutes before serving, stir in the remaining onions and bell peppers.
6. Right before serving, transfer the steak onto a plate or cutting board and shred with a fork. Alternatively, you can cut it into thin strips against the grain. Then return the meat to the crock pot and stir it in with the onions and peppers.
7. Serve with small flour tortillas, refried beans (I like to mix about ⅓ cup salsa into a 15 oz can of beans), shredded lettuce, shredded cheese, pico de gallo, sour cream, and guacamole or sliced avocado.
8. Enjoy!

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