These crockpot steak fajitas will melt in your mouth. The steak always comes out soft and tasty in the slow cooker! Serve with sour cream, guacamole, and/or salsa. Sour cream helps if the spice is too strong.
Ingredients
- beef flank steak, cut into six equal portions: 1 piece (1 1/2 pound)
- tomatoes: 1 can (8 ounce can, chopped)
- onion: 1 piece (sliced)
- green bell pepper, sliced into strips: 1 piece
- red bell pepper, sliced into strips: 1 piece
- jalapeño pepper: 1 piece (chopped)
- garlic: 2 clove (minced)
- chili powder: 1 tsp
- ground cumin: 1 tsp
- ground coriander: 1 tsp
- salt: 0.25 tsp
- flour tortillas: 6 piece (or as needed)
- Mexican cheese blend: 1 cup (shredded)
Metric Conversion
Stages of cooking
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Place flank steak pieces into a slow cooker. Stir in tomatoes, onion, bell peppers, jalapeño pepper, garlic, chili powder, cumin, coriander, and salt.
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Cook on Low for 8 to 10 hours or High for 4 to 6 hours, until steak is fall-apart tender.
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Remove steak from the slow cooker and shred. Return to the slow cooker and stir into the sauce.
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Serve hot with tortillas and shredded cheese, allowing everyone to make their own fajita.
