Slow Cooker Beef Fajitas simmers flank steak into a melt-in-your-mouth, deeply flavorful dish accented with traditional Mexican spices and sweet peppers. Naturally, it’s amazing. Tangy, warm, and hearty, Slow Cooker Beef Fajitas are perfect for wrapping in tortillas, sprinkling with cheese, or eating straight off the plate. It only takes 15 minutes to prepare this meal, and by the time you return home at the end of the day, a delicious dinner is waiting for you. Weeknights just took a new level in relaxation.
Ingredients• 1 1/2 pounds beef flank steak, cut into 6 equal portions • 1 onion, sliced • 1 green pepper, cut into strips • 1 red pepper, cut into strips • 1 yellow pepper, cut into strips • 1 jalapeno pepper, optional, chopped • 1 tablespoon cilantro • 1 garlic clove, minced • 1 teaspoon chili powder • 1 teaspoon ground cumin • 1 teaspoon ground coriander • 1/4 teaspoon salt • 8 ounces tomatoes, chopped • 12 (8 inch) flour tortillas
In a slow cooker, combine the steak, onion, green pepper, red pepper, yellow pepper, jalapeno pepper, cilantro, garlic, chili powder, cumin, coriander, and salt. Add the tomatoes.
Place the lid on the slow cooker and cook on low for 8-10 hours.
Remove the meat from the slow cooker, place it on a cutting board, and shred it using a fork and tongs.
Return the shredded meat to the slow cooker and stir to combine all of the flavors.
Serve the fajitas hot over the tortillas.