Crock Pot Steak Fajitas

I found this recipe here.
I, of course, didn't cook it to the exact recipe instructions.

Here's what I did ...

500g round steak or beef flank steak
2 medium onions, cut into strips
1 large jar of medium salsa
1/4 cup chopped fresh cilantro
juice of 2 fresh limes
4 cloves garlic, minced
A pinch of ground chillis
1 teaspoon ground cumin
1/2 teaspoon salt
2 small green bell peppers, cut into strips
2 small red bell peppers, cut into strips

For serving: chopped avocado, shredded cheese, chopped tomato, chopped spring onion, sour cream and flour tortillas, warmed

Cut steak crosswise into thin strips; place in slow cooker. Combine onion, 1 cup salsa, cilantro, lime juice, garlic, chili powder, cumin and salt in slow cooker. Cover; cook on LOW 5 to 6 hours.

The original recipe said to ...add bell peppers. Cover; cook on LOW 1 hour. BUT we didn't. We sauteed them in a cast iron skillet instead.

I first posted this recipe in 2009 but tonight I added something new to these tonight so thought I'd repost it with the addition ...

Garlic ... as much as you's like, diced

Jalapenos and assorted red chillies out of my garden, also diced

Fry these two in olive oil til garlic is browned.  

Remove from oil to paper towel and set aside.  Pop this into the fajita when serving.  So tasty!

Chicken Fajitas

I started with this recipe for pollo fajitas but ended up changing it to suit our unprocessed needs. Here's how I made my version that all four of us loved ! I had a bit of difficulty with the tortillas tonight. I'm not sure why. I halved the recipe and I'm wondering if I put something in wrong. My math skills never were that good !!

1.5 tablespoons cider vinegar
1.5 tablespoons soy sauce
a couple shakes of chili powder
3 cloves garlic, minced
a couple dashes of Tabasco

2 chicken breasts, cut into thin strips
olive oil for shallow frying
1 large onion, thinly sliced
1 red capsicum, sliced

1.Combine vinegar, soy sauce, chili powder, garlic and tabasco. Place chicken in sauce, and work through with fingers to coat. Marinate for 30 minutes or more in fridge.

2. Heat oil in a large skillet (I used my electric fry pan that I was given for Christmas !!) over high heat. Add chicken strips to the pan, and saute for 5 minutes. Add the onion and capsicim, and saute another 3 minutes.

3. Done ! I served it with homemade tortillas - but we didn't wrap them - issues with the tortillas, remember !? AND greek yogurt, chopped tomato, baby spinach and avocado ...

Delicious !

Fajitas

AK and I made YUMMY fajitas the other night. Here's what we did:

Slice colorful peppers into thin strips. Place on lightly oiled (we just sprayed PAM I think) VERY HOT griddle. We broke out the awesome griddle from Japan. Really the key is HOT and let them brown.

Thin slice some onions and add them to griddle when the peppers are brown but not soft. Cook until the onions and peppers are done to your satisfaction
Next, slice thin beef (I can't remember what we used) into very thin slivers. After you have removed the onions and peppers from the griddle, place the meat on. Be sure to not put to many piece on at once because you want them to brown, not boil in their own juices. Also, keep in mind that the meat is very thin so it will cook almost instantly. Brown on one side, turn, brown on other side, remove.

We had a "helpful" kitty that was CONSTANTLY underfoot!

We topped our fajitas with cheese and sour cream. YUM!!! And with two of us in the kitchen, it really didn't take long at all.