Try this Crockpot Fajitas recipe, or contribute your own.
- Carbohydrate 8.00359723086265 g
- Cholesterol 39.689332375 mg
- Fat 8.43898267703529 g
- Fiber 1.91881390451057 g
- Protein 26.7360693994272 g
- Saturated Fat 3.42527905580542 g
- Serving Size 1 1 Serving (226g)
- Sodium 70.3932477380031 mg
- Sugar 6.08478332635208 g
- Trans Fat 1.22822504127794 g
- Calories 214 calories
Step-by-step
- Start by placing ½ of your onion slices on the bottom of the crockpot.
- Place flank steak on top of onions.
- Next, mix together the chili powder, cumin, paprika, salt and pepper. Sprinkle on top of the flank steak.
- Pour soy sauce over the top of the steak and season and spread minced garlic evenly over top of meat.
- Top with the rest of your sliced onions, green chilies and bell peppers.
- Cover and cook on HIGH for 5-6 hours until meat can easily be shredded with 2 forks.
Acidic components like soy sauce break down tough connective collagen in sirloin or flank steak during extended moist heat cooking. Combining soy sauce with minced garlic, chili powder, cumin, paprika, salt, and black pepper creates a savory marinade that penetrates the meat fibers as temperatures rise inside the slow cooker. Slicing onions and bell peppers uniformly ensures even softening across the six-hour high-heat window. Placing half the onions beneath the beef prevents sticking, while the remaining vegetables layered on top release moisture to steam the upper ingredients. When cooking completes, the internal temperature of the beef should exceed 200 degrees Fahrenheit to guarantee the muscle fibers yield easily to two forks. Cooked portions transfer reliably to airtight containers for refrigerator storage lasting up to four days, or freezer storage extending to three months. Reheating frozen portions requires gentle stovetop warming with a splash of water to restore lost moisture without overcooking the protein.
