I was craving fajitas and while I love authentic shredded beef fajitas, I'm not a huge fan of the thinly sliced beef version. The latter is the only way I have ever made them but I was in the mood for experimenting and up for something new. So with a Sunday afternoon to myself, I pulled out the slow cooker and got down to business.
Keeping in mind the ingredients I would normally use to marinade the beef had I been grilling and slicing it, I decided to add all of the same ingredients to the slow cooker. How could you go wrong allowing all of these fantastic flavours to completely permeate the meat for hours? You can't, outside of the true Mexican joints I've tried, this is the best steak fajita I've ever had.
1lb flank steak, cut into medium pieces
2 cups beef broth
2 cups water (or just enough to barely cover the meat)
2 tsp chili powder
2 tsp garlic powder
2 tsp ground cumin
1 small jalapeno, seeded and diced
1 small onion, sliced thinly
2 garlic cloves, sliced thinly
juice of 1/2 of a lime
1/2 cup salsa or diced tomatoes
1/4 cup cilantro, leaves and stems
Place all ingredients in the slow cooker, cover and cook on high for 4-5 hours or low for 8 hours. After 5 (or8) hours, remove beef from slow cooker and pull the meat apart using 2 forks.
Serve on warmed flour tortillas with sauteed peppers, onions, shredded cheese, shredded iceberg lettuce, guacamole, sour cream and salsa.
Sunday, September 16, 2007