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Prep Time: 25 Minutes Cook Time: 480 Minutes |
Ready In: 505 Minutes Servings: 8 |
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âI love fajitas like they serve in Mexican restaurants, but when I prepared them at home, the meat was always chewy,â explains Katie Urso of Seneca, Illinois. âThen I tried this recipe in my slow cooker, and my husband and I savored every last bite. Fresh cilantro gives these fajitas the extra punch that makes them taste truly authentic.â Ingredients:
1 each medium green, sweet red and yellow peppers, cut into 1/2-inch strips |
1 sweet onion, cut into 1/2-inch strips |
2 pounds beef top sirloin steaks, cut into thin strips |
3/4 cup water |
2 tablespoons red wine vinegar |
1 tablespoon lime juice |
1 teaspoon ground cumin |
1 teaspoon chili powder |
1/2 teaspoon salt |
1/2 teaspoon garlic powder |
1/2 teaspoon pepper |
1/2 teaspoon cayenne pepper |
8 flour tortillas (8 inches), warmed |
1/2 cup salsa |
1/2 cup shredded reduced-fat cheddar cheese |
8 teaspoons minced fresh cilantro |
Directions:
1. Place peppers and onion in a 5-qt. slow cooker. Top with beef. Combine the water, vinegar, lime juice and seasonings; pour over meat. Cover and cook on low for 8-10 hours or until meat is tender.
2. Using a slotted spoon, place about 3/4 cup meat mixture down the center of each tortilla. Top with salsa,cheese and cilantro; roll up. Yield: 8 servings.
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