Crockpot Beef Fajitas......Crockpot tips by Chet
1 1/2 lb beef flank steak
1 onion, sliced
1 green pepper, cut into strips
1 jalapeno pepper, chopped
1 tbs cilantro
1 cloves garlic, minced
1 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp salt
8 oz can chopped tomatoes
A dozen 8" flour tortillas
Toppings: sour cream, guacamole, shredded cheddar cheese,salsa
Cut flank steak into 6 portions. In any size crock pot, combine meat, onion, green pepper, red pepper, jalapeno pepper, cilantro, garlic, chili powder, cumin, coriander and salt. Add tomatoes. Cover and cook on low for 8-10hours or on high 4-5 hours. Remove meat from crock pot and shred. Return meat to crock pot and stir. To serve fajitas, spread meat mixture on flour tortillas and add favorite toppings. Roll up tortillas. Serves 6-8
Crockpot tips from Chet:
* Use cooking times as guidelines. Pots vary; each one is not exactly the same, and fluctuations in power or voltage may occur. Generally, figure that 1 hour on high is about 2 hours on low. Some recipes should only be cooked on high or low, so follow directions carefully.
* Because they cook more slowly than meats, generally place fresh vegetables, such as carrots, potatoes, celery, and onions, in the bottom and around the sides ofthe slow cooker. Then place meats on top.
* To avoid curdling dairy products, generally add milk, heavy cream, sour cream, or cheese sometime during the last hour of cooking time. If heating cheeses for long periods, opt to use processed cheeses or cheese spreads, because they can tolerate more heat. Some dessert recipes use milk, cream, eggs, and cream cheese successfully, but for the most part, these are cooked quickly on the high heat setting.
* Beef cuts will be better cooked on low for 8-10 hours, while chicken can be cooked on high for 2 1/2 to 3 hours.
Check out Chets webpage at: http://dayzines.com
Have a great weekend everyone!