Sunday, May 5, 2013

BEEF FAJITAS


Well it’s Cinco de Mayo today so I thought we should celebrate with some homemade beef fajitas and of course Margaritas. So I got out my recipe book and found an old recipe from the original Rival crock pot company that had this recipe in it.Over the years I have made my own improvements on this dish mainly by getting the marinated skirt steaks from the grocery store and adding a can of Rotel tomatoes.It cuts down on the spices and makes it quicker and easier to put together. Now I really love the fajitas done on the grill but after being in the park all day for a birthday party I do love the idea of coming home to dinner cooked. It allows me more time to make the important things like the margaritas. These fajitas taste awesome, very tender and juicy and the left over juice can be saved and used for taco soup later. They are definitely worth a try. These fajitas are a lot easier to cook than standing over a hot grill in the heat of summer when I could be in the swimming pool with everyone else.
  

INGREDIENTS:
2 lbs of marinated beef skirt steak
1 sliced onion
2 sliced peppers, (I use green, red and yellow)
1   8 oz. can of Rotel tomatoes

Here are the ingredients if you can’t find marinated skirt steaks. Both ways work really well, I just use whichever piece of meat is on sale at the grocery store.

2 lbs. of flank steak
1  jalapeno pepper, chopped
2 bellpeppers sliced
2 cloves of garlic, minced
1 tsp. ofchili powder
1 tsp.ground cumin
1 tsp. of coriander
¼ tsp. salt
8 oz. can of chopped tomatoes

DIRECTIONS:
Spray the crock pot with PAM. Next put the peppers and onions in the bottom. Then put the meat in and pour on the Rotel tomatoes with the juice. Cover and cook on low for 8-10 hours or on high for 4-5 hours. Serve with warm tortillas, pico degallo , and guacamole.



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