I'm so grateful Jami let me browse through some of her slow cooker recipes to try because this one is fabulous. While the meat fell apart, the onions, peppers, and flavor were perfect!
1 beef flank steak (about 1 pound)
1 medium onion, cut into strips
1/2 cup medium salsa
2 Tbsp fresh lime juice
2 Tbsp chopped fresh cilantro
2 cloves garlic, minced
1 Tbsp chili powder
1 tsp ground cumin
1/2 tsp salt
1 small green bell pepper, cut into strips
1 small red bell pepper, cut into strips
Flour tortillas, warmed
1. Cut flank steak lengthwise in half, then crosswise into thin strips. Combine onion, 1/2 cup salsa, lime juice, cilantro, garlic, chili powder, cumin and salt in slow cooker.
2. Cover; cook on LOW 5 or 6 hours*. Add bell peppers. Cover; cook on LOW 1 hour.
3. Serve with flour tortillas and additional salsa.
*Cooking this long, the meat completely fell apart. I didn't mind because the pieces were evenly distributed and carried the flavor into every bite. However, if you really want to have your meat stay in strips, I would recommend cutting way back on the cooking time for the meat and onions, or even grilling the meat--basting often with the cooked juices from the sauce. You may also try adding the meat after the onions have been going a while, as the full cook time for the sauce enhances the flavor. Just some thoughts. Regardless the texture of the meat, these fajitas really are great. I couldn't gobble them down fast enough!