Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Beef flank steak |
| 1 cup | Chopped onion |
| 1 | Green sweet pepper; cut into 1/2-inch pieces |
| 1 | Jalapeno peppers; chopped (1 to 2) |
| 1 tablespoon | Snipped fresh cilantro |
| 2 | Cloves garlic; minced |
| 1 teaspoon | Chili powder |
| 1 teaspoon | Ground cumin |
| 1 teaspoon | Ground coriander |
| ¼ teaspoon | Salt |
| 1 can | Stewed tomatoes; (8 oz.) |
| 12 | 7 inch flour tortillas |
| 2 teaspoons | Lime juice (optional); (2 to 3) |
| Shredded Cojack cheese; (optional) | |
| Guacamole; (optional) | |
| Dairy sour cream; (optional) | |
| Salsa; (optional) |
Trim fat from meat. Cut flank steak into 6 portions. In a 3½-quart crockery cooker combine meat, onion, green sweet pepper, jalapeno pepper(s), cilantro, garlic, chili powder, cumin, coriander, and salt. Add undrained tomatoes.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
To heat tortillas wrap them in foil and heat in a 350 degree F. oven for 10 to 15 minutes or till softened. Remove meat from cooker and shred. Return meat to cooker. Stir in lime juice, if desired. To serve fajitas, use a slotted spoon and fill the warmed tortillas with the beef mixture. If desired, add shredded cheese, guacamole, sour cream, and salsa. Roll up tortillas. Makes 6 servings.
COPYRIGHT MEREDITH CORPORATION. Posted to MC-Recipe Digest by Cynthea <Cynthea@...> on Mar 25, 1998