| 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 <NJukes@AOL.COM>
Date: Thu, 12 Dec 1996 12:22:30 -0500
A Message from our Provider:
“There is more to Jesus than anyone has so far discovered”