This time of year, we need COLOR wherever we can get it. We tried Slow Cooker Fajitas from 100 Days of Real Food and they were awesome, and colorful.
Our kids think everything is ‘spicy’ so my husband and I added a little spice when we put them on the tortillas.
- 1 ½ lbs flank steak
- ½ teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 Tablespoons Bragg’s Amino Acid (I use this as a substitute for Soy Sauce)
- 3 Tablespoons minced garlic
- 1 jalapeno pepper, seeded with membranes cut out
- 1 large yellow onion, sliced
- Orange, yellow and red bell peppers (one of each) sliced into long strips
- Your favorite fajita toppings (ours are cheese, cilantro, lime, sour cream, and hot sauce)
- Place the steak in the bottom of the crock pot. Put the chili powder, cumin, salt, and black pepper on top, followed with the Amino Acid.
- On top of the steak and spices, put the garlic, then the onions and peppers.
- Cook on high for 6 hours, until the steak is falling apart. Shred the meat with the fork, and scoop out of crock pot with slotted spoon onto fajita. Top with your choice of toppings.