Low and Slow Fajitas
Fajitas. Margaritas. Lime. Mexico. Talk about things that just scream summer to me – and dang, do I need a hit of summer right now. Seriously, January – can we just move on, so Megan can get a real dose of Vitamin D and a little tan? I don’t ask for much. Just sun and a good drink. And Huck’s furry puppy face, of course.
Anywho, recently I stumbled onto a recipe from Lisa of 100 Days of Real Food. Lisa and I
go way back, actually just a few months ago when we went head to head for a TODAY Food Home Chef Challenge. It was a battle of epic proportions for the appetizer category. Talk about no holds bard throwdown! Well, anyway – she’s a big deal with her movement. Kinda cool. On her site there was a recipe for Slow Cooker Fajitas and well, I had to give it a whirl…
On my terms.
First came the dicing of half an onion. And a lot of tears.
Then the addition of 1 tablespoon of dried garlic. Or three cloves or the real stuff. I was just lazy and didn’t want to chop if I didn’t have too. I’m not above it.
1 1/2 teaspoons of coriander seeds.
Zest of one lime.
1/2 cup of jarred roasted red peppers, chopped.
And last the addition of 1 tsp of pepper, 1 tsp of cumin, 1 1/2 tsp chili powder, 2 Tablespoons soy sauce, 1/4 cup water, and of course the most important part – a 1-2 pound flank steak – we’re off to the races!
Once all of the ingredients are assembled – now, this is really tough here, preare yourself – Whisk together all the ingredients, minus the meat, and place half of them on the bottom of your dutch oven. Place your meat onto the mixture and top with the remaining half of the seasonings.
I know you were really sweating that one weren’t ya? Whew. Take a breather and a drink.
Now – cover your dutch oven, turn it on medium low heat and let simmer for 5 hours. Walk away if you know what’s good for you. The last thing you need to do is stand over the thing and sniff it like a crack addict.
For the last hour – place in two sliced bell peppers. I didn’t want to put them in and let them all turn to mush, hence the use of the jarred roasted version to get the flavor and the fresher ones to maintain some structure.
Once it’s for tender and you can pull it to shreds with forks, you’re ready to devour. Prep all the rest of your fixing, avocado, cilantro (a must!), etcetera etcertera and NOM. Hard.
It’s like summer in your mouth. Get on it.Print
Fill a tortilla with this tender shredded flank steak and all your favorite toppings for an easy meal filled with fresh flavors!
- 1–2 pounds Flank Steak
- 1 1/2 tsp. Chili Powder
- 1 tsp Cumin
- 1 tsp Coriander Seeds
- 1 tsp Ground Pepper
- 3 Garlic cloves, minced
- 2 Tbsp. Soy Sauce
- 1 Jalapeno, chopped
- 1/2 cup Jarred Roasted Red Peppers, chopped
- 1/2 Onion, chopped
- 2 Fresh Bell Peppers, sliced
- 8 Low Carb Whole Wheat Tortillas
- Sliced lime for garnish
- Avocado for topping
- 1 bunch Cilantro
- In a dutch oven, stir together all spice, soy sauce, coriander seeds, jarred red peppers, chopped onion, jalapeno and garlic.
- With half of the mixture in the bottom of the dutch oven, place flank steak on top. With remaining second half of mixture, pour over the flank steak coating it.
- Place on stove over medium low heat for 5 hours, or until the meat pull apart with a pair of forks.
- During last hour of cooking, slice bell peppers, removing the seeds and place into dutch oven to steam and cook. The fresh peppers will retain their structure, where the jarred peppers will be nearly indistinguishable after cooking.
- Serve with warm tortillas, and any other extra toppings you like – such as, cheese, cilantro, avocado, and slices of lime for spritzing on top.
Adapted from and inspired by Lisa Leake.