Fajitas are BIG favorites in my house, and I have several recipes for them. All of the recipes have one major taste enhancer in common... jalapeno pepper jelly! This gives a punch to a fajita that puts it over-the-top!
I found this recipe for the slow cooker, and made a few adjustments. It is delicious and very easy!
Recipe:
3/4 cup prepared chunky style salsa
1 TBS tomato paste
3TBS jalapeno pepper jelly, I use sweet, do not use green colored jam!
2 cloves garlic, finely chopped
Juice of 2 limes, divided
1/2 tsp salt
1/2 tsp pepper
1 1/2 lb. flank steak
2 large onions, peeled , cut in half and sliced into half moons
3 red bell peppers (or mixed color), sliced
Flour Tortillas
Refried beans, heated
cheese
sour cream
guacamole
other toppings
Combine salsa, tomato paste, jalapeno pepper jelly, garlic cloves, juice of 1 lime, salt and pepper in a bowl.
Lay onions and peppers on top of steak.
Cover and cook on low setting for 6-8 hours.
Take meat out of slow cooker and cover with foil to rest for 10 minutes. Cut across the grain in 1/2 inch thicknesses or shred (I shred mine). Sprinkle juice from reserved lime on top of steak.
To Serve:
Place a couple strips of flank steak on a flour tortilla, add onions and peppers and some to the juice.
Top with refried beans, cheese.
Roll up and garnish with other toppings.
Ole'
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