Crockpot Fajitas Recipe

1.5 lbs of beef flank steak; sliced into 6 portions
1 c of onion; minced
1 pc of green bell pepper; sliced into 1/2-inch portions
1 pc of jalapeno; sliced
1/2 tsp of salt
1 Tbsp of cilantro
1 tsp of cumin; ground
1 tsp of coriander; ground
1 canned tomatoes (8 oz); sliced
1 tsp of powdered chili
2 cloves garlic; minced
12 pcs of tortillas (8 inches)

Combine the steak portions with onions, peppers, garlic, cilantro, cumin, chili powder, salt and ground coriander in a large bowl. Mix well. Add the tomatoes.

Toss ’til ingredients evenly coated. Cover with lid. Set heat to low. Cook ’til steak is tender (about 8-10 hours).

Take out the steak from the crockpot. Transfer it to a platter. Shred it using 2 forks. Put the shredded steak back into the crockpot. Stir well.

Spoon a generous helping of shredded meat about half an inch below the center of each warmed tortilla. Spread it evenly as if forming a horizontal line being careful not to extend it up to the edges.

Top it with sour cream, guacamole, shredded cheddar cheese and salsa. Fold the right side of the tortilla over 1/4 of the shredded meat; and then roll it up. Drizzle the filling with the herbed and spiced sauce, garlic sauce and Tabasco (optional).

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