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
Low and Slow Dutch Oven Fajitas
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 20 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
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.
This looks yummy..Delicious
This looks really incredible. So impressed by this recipe. I’m drooling just as much over the big bottle of dried garlic. Wowsers!
You must have read my mind. I have just been thinking about how much I would love to make fajitas, but I wanted something ‘more’ than the run of the mill fajitas I’m used to having. These sound PERFECT!
Wow these look wicked good. Your pictures are awesome… I think everytime I read a new post I think they are getting better!
This looks delicious! I love mexican food and fajitas is something I’ve never made before so I would need to give this a try someday!
Hafta ask, Megan…
Did you intentionally choose your cooking instruments to match the colors of your blog, because if you did I’m impressed. And if you didn’t, I’m even more impressed! Gorgeous fajitas, btw.
I didn’t notice the motif coordination until Jeanne pointed it out, but seriously. Did you? It’s a very snappy look.
Also, considering the fact that doing something in the crockpot nearly ruined my marriage (Marcus was horrified that after he’d been reading upstairs sniffing the smells for an hour he had to wait for two more), I don’t know if I’m strong enough to action this quite yet. Maybe on a day that he will be out of the house for the entire afternoon.
Mmm mmmm do those look yummy. But where’s the margarita?
Outstanding dish – would love to sink my teeth into one of these – delicious
I love fajitas. They are one of my favorite foods. We try to make them a weekly staple. I couldn’t believe it the other day when I was investigating in the garden for carrots and realized our cilantro was still thriving. Wow.
Fajitas.Are.Summer. Period. Okay… and coronas… and the beach. Is it summer yet?
This sounds absolutely fantastic! I’m all about keeping chopped garlic in the fridge for days when I can’t muster up the energy to do a ton of chopping and dicing. I’m glad I’m not the only one!
gorgeous photos and I CRY AT ONIONS TOO!!!!!! like, TERRIBLE, alligator tears!
Gorgeous fajitas, Girlie! Never even occurred to me not to grill fajitas. Now I just might. 🙂
I’m trying this recipe right now but was confused with discrepancies between the step-by-step version and the recipe format. In the step-by-step version there is mention of lime zest and 1/4 cup water, but not in the recipe format. I’m not sure if any of the people who commented actually made the dish and can attest to how it turned out? Otherwise, the recipe does look great, and I hope it works!
So I made it, and although it tasted good, I recommend these changes:
-add 1 cup of water instead of 1/4 cup at least (by adding only 1/4, my beef and veggie mixture was actually burning to the pan which is now forever stained)
-add a lot more seasoning (I might just have weak spices at the moment)
Thank you so much for the feed back! I will have to give these another go and see where I can make the necessary changes to improve!
This recipe is a fail. I don’t know how you can cook flank steak without any oil or liquid. It burned. $20 of meat wasted. Just delete this recipe and save others from using it. Soooooooo disappointed.
Sorry you had a rough time with this recipe, Scott. I hope you will try it again. It came out great for me without the added liquid, but I can test it again. I hope you will as well, and try adding a bit of stock to help. Thanks for the feedback.
I am getting ready to try this. I have a brand new stove top Dutch oven. I certainly don’t want this burning in the bottom of it like some of the commentary suggested. Any updates on the amount of liquid to use especially when on the stove top for 5 hours? Ever tried it in the oven on 225° or 250°?