Description
An amazing ultimate recipe for anyone craving an explosion of Tex-Mex flavors with unprecedented convenience.
Ingredients
Scale
- 2 pounds flank steak or sirloin, thinly sliced against the grain
- 3 large bell peppers (red, yellow, orange), cored and thinly sliced into strips
- 1 large yellow onion, halved and thinly sliced
- 4–5 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- ½ teaspoon black pepper, freshly ground
- ¼ teaspoon cayenne pepper (optional)
- ½ cup chicken broth or vegetable broth
- 1 lime, juiced
- 12–16 small flour or corn tortillas (for serving)
- Sour cream or Greek yogurt (for serving)
- Shredded Monterey Jack or cheddar cheese (for serving)
- Fresh salsa or pico de gallo (for serving)
- Guacamole or sliced avocado (for serving)
- Fresh cilantro, chopped (for serving)
- Jalapeño slices (fresh or pickled, for serving)
Instructions
- Trim any excess fat from the flank steak or sirloin. Slice against the grain into strips, about ½ to 1 inch thick and 2-3 inches long. Pat dry with paper towels.
- Core three large bell peppers and slice them into thin strips, roughly ¼ to ½ inch wide. Halve one large yellow onion, peel, and slice thinly into half-moon shapes. Peel and finely mince 4-5 cloves of fresh garlic.
- In a small bowl, combine 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 tablespoon smoked paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon sea salt, ½ teaspoon freshly ground black pepper, and ¼ teaspoon cayenne pepper (optional). Mix thoroughly to ensure all flavors are evenly distributed.
- Place the sliced onions and minced fresh garlic evenly at the bottom of your 6-quart or larger slow cooker. Next, lay the prepared beef strips over the onions and garlic. Distribute the sliced bell peppers evenly over the beef.
- Sprinkle the entire homemade fajita seasoning blend generously over the beef and vegetables. Pour ½ cup of chicken or vegetable broth over all the ingredients. This liquid prevents drying out and helps flavors meld.
- Cover the slow cooker with its lid. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The beef should be easily shredded with a fork and the vegetables tender but not mushy. Resist the urge to open the lid frequently, as this releases heat and prolongs cooking time.
- Once the cooking time is complete and the beef is tender, open the lid. Squeeze the juice of one fresh lime directly over the fajita mixture. Give everything a gentle stir to combine the lime juice and ensure all ingredients are coated in the incredible sauce that has formed.
- While your fajitas are finishing, warm 12-16 small flour or corn tortillas using your preferred method (microwave, oven, or skillet). Arrange desired toppings like sour cream, shredded cheese, fresh salsa, guacamole, fresh cilantro, and jalapeño slices in separate bowls.
- Transfer the piping hot beef and vegetable mixture to a serving platter or leave it directly in the slow cooker on the ‘warm’ setting. Let everyone build their own delicious beef fajitas by spooning the flavorful filling into warm tortillas and adding their favorite toppings.
Notes
- Prep Time: 30 minutes
- Cook Time: 6-8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 fajita
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg