| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 6 | Servings | ||
INGREDIENTS
| 1 1/2 | lb | Beef flank steak |
| 1 | Onion, sliced | |
| 1 | Green pepper, cut into strips | |
| 1 | Red pepper, cut into strips | |
| 1 | Jalapeno pepper, chopped | |
| 1 | tb | Cilantro |
| 2 | Cloves garlic, minced | |
| 1 | ts | Chili powder |
| 1 | ts | Ground cumin |
| 1 | ts | Grund coriander |
| 1/4 | ts | Salt |
| 1 | cn | (8 oz) chopped tomatoes |
| 12 | 8-inch flour tortillas | |
| Sour cream | ||
| Guacamole | ||
| Shredded cheddar cheese | ||
| Salsa |
INSTRUCTIONS
TOPPINGS It is in the December Better Homes & Gardens. (Prep time-15 minutes) Cut flank steak into 6 portions. In any size Crock-Pot, combine all ingredients except tortillas and toppings. Cover and cook on low for 8-10 hours or on high for 4-5 hours. Remove meat from Crock-Pot and shred. Return meat to Crock-Pot and stir. To serve fajitas, spread meat mixture into flour tortillas, add favorite toppings. Roll up tortillas. Serves 6-8 Posted to EAT-L Digest 11 Dec 96 From: Helen Jukes <[email protected]> Date: Thu, 12 Dec 1996 12:22:30 -0500
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