Time 8h10m Yield 6 servings. Number Of Ingredients 14 Steps:
Thinly slice steak across the grain into strips; place in a 5-qt. slow cooker. Add the tomatoes, jalapeno, garlic, coriander, cumin, chili powder and salt. Cover and cook on low for 7 hours. , Add the onion, peppers and cilantro. Cover and cook until meat is tender, 1-2 hours., Using a slotted spoon, spoon about 1/2 cup meat mixture down the center of each tortilla. Fold bottom of tortilla over filling and roll up. If desired, serve with sour cream, salsa, cilantro and lime wedges., Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.
Time 8h20m Yield 6 Number Of Ingredients 13 Steps:
Cut flank steak into 6 equal portions and place in a slow cooker. Add tomatoes, onion, bell peppers, jalapeno pepper, garlic, chili powder, cumin, coriander, and salt. Cook on Low for 8 to 10 hours, or on High for 4 to 6 hours, until steak is fall-apart-tender. Remove steak and shred. Return to slow cooker. Serve hot with tortillas and shredded cheese, allowing everyone to make their own fajita.
Time 8h25m Yield 8 servings. Number Of Ingredients 16 Steps:
Place peppers and onion in a 5-qt. slow cooker. Top with beef. Combine water, vinegar, lime juice and seasonings; pour over meat. Cover and cook on low until meat is tender, 8-10 hours., 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.
Time 8h10m Yield 6 serving(s) Number Of Ingredients 6 Steps:
Rinse steaks well with cold water. Pat dry with paper towels. Season both sides of steak with 1 packet fajita seasoning mix. Slice into strips, set aside. Place peppers and onions in crock pot. Sprinkle second packet of fajita mix on top of vegetables. Place steak strips on top of vegetables. Pour in beer. Cover. Cook on low for 8-10 hours.
Yield 4 servings Number Of Ingredients 12 Steps:
Place onions, peppers, and whole flank steak in the slow cooker. Top with taco seasoning, garlic, lime, and diced tomatoes. Cover and cook on high for 4 hours or on low for 8 hours. Remove steak from the slow cooker. Optional: broil steak for 4-5 minutes until crisp for added texture. Slice steak across the grain into thin strips. Add the steak back into the slow cooker and combine with other ingredients. Plate with tortillas of your choice and garnish with cilantro and cotija (optional). Enjoy!
Time 3h20m Yield 8 servings. Number Of Ingredients 12 Steps:
In a large skillet, brown steak in oil over medium heat. Place steak and drippings in a 3-qt. slow cooker. Stir in the lemon juice, garlic, cumin, salt, chili powder and red pepper flakes. , Cover and cook on high until meat is almost tender, 2 hours. Add red pepper and onion; cover and cook until meat and vegetables are tender, 1 hour. , Warm tortillas according to package directions; spoon beef and vegetables down the center. Top as desired.
Time 8h10m Yield 8 servings. Number Of Ingredients 9 Steps:
Place the first 5 ingredients in a 5-qt. slow cooker. Pour beer over top. Cook, covered, on low until meat is tender, 6-8 hours., Remove beef from slow cooker. Strain vegetable mixture; return vegetables to slow cooker. (Discard cooking juices or save for another use.) Shred beef with 2 forks; add to vegetables and heat through. Serve in tortillas with pico de gallo and cilantro.
Time 7h15m Yield 12 servings. Number Of Ingredients 14 Steps:
Place beef in a 3-qt. slow cooker. Combine the next 7 ingredients; pour over beef. Cover and cook on low for 6-7 hours., Add onion, peppers and jalapeno. Cover and cook 1 hour longer or until meat and vegetables are tender. , Using a slotted spoon, place about 1/2 cup of meat-vegetable mixture on each tortilla. Add desired toppings. Roll up.
Time 4h30m Yield 4 Number Of Ingredients 12 Steps:
Whisk olive oil, lime juice, cilantro, onion, garlic, cumin, salt, and black pepper in a bowl, and pour into a resealable plastic bag. Add steak strips, coat with the marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator for 4 hours to overnight. Heat a large skillet over medium heat; cook and stir beef in hot skillet until all liquid is absorbed, 15 to 20 minutes. Serve cooked beef with tortillas, salsa and Mexican cheese blend.
Time 8h25m Yield 8 serving(s) Number Of Ingredients 15 Steps:
Put peppers, onion and beef in a 5-quart slow cooker. Combine the rest of the ingredients (except the tortillas)and pour over meat. Cover and cook on low for 8-9 hours or until the meat is tender. Put about 3/4 cup of the meat mixture in each tortilla and add toppings of your choice.
Yield 10 servings Number Of Ingredients 13 Steps:
Add half of the sliced peppers and onions to your slow cooker. Layer the chicken and coat all sides with taco seasoning. Top with garlic, the juice from one lime, and tomatoes (be sure to drain). Add the remaining peppers and onions, cover and any remaining lime juice. Cook on high for 3-4 hours. Remove chicken and cut/shred into slices (chicken left longer will tend to shred more - cook to your preference). Return the sliced chicken to the slow cooker to marinate in the juices for about 10 more minutes (on LOW) until ready to serve. NOTE: If you find that there is too much liquid, you can remove till there is a desired amount before serving. Assemble Fajitas to your liking - we recommend topping with cheese, sour cream, and guacamole! Enjoy!
Time 7h Yield 20 Number Of Ingredients 21 Steps:
Combine chicken breasts, tomatoes, salsa, chili powder, salt, paprika, sugar, onion powder, garlic powder, bouillon granules, cumin, cayenne pepper, and red pepper flakes in a slow cooker. Cover and cook on Low until chicken is tender, about 5 hours. Transfer chicken to a cutting board; shred using 2 forks. Return to the slow cooker. Add onions, red bell pepper, yellow bell pepper, green bell pepper, and cornstarch. Cook on Low until peppers soften, 1 1/2 to 2 hours. Serve chicken and peppers with tortillas, Cheddar Jack cheese, and sour cream.
