Wednesday, April 11, 2007
Slow-Cooked Steak Fajitas
INGREDIENTS * 1 (1 1/2-pound) beef flank steak * 1 (14.5 ounce) can diced tomatoes with garlic and onion, undrained * 1 jalapeno pepper, seeded and chopped* * 2 garlic cloves, minced * 1 teaspoon ground coriander * 1 teaspoon ground cumin * 1 teaspoon chili powder * 1/2 teaspoon salt * 1 medium onion, sliced * 1 medium green pepper, julienned * 1 medium sweet red pepper, julienned * 1 tablespoon minced fresh cilantro * 2 teaspoons cornstarch * 1 tablespoon water * 12 (6 inch) flour tortillas, warmed * 3/4 cup fat-free sour cream * 3/4 cup salsa DIRECTIONS 1. Thinly slice steak across the grain into strips; place in a 5-qt. slow cooker. Add tomatoes, jalapeno, garlic, coriander, cumin, chili powder and salt. Cover and cook on low for 7 hours. Add onion, peppers and cilantro. Cover and cook 1-2 hours longer or until meat is tender. 2. Combine cornstarch and water until smooth; gradually stir into slow cooker. Cover and cook on high for 30 minutes or until slightly thickened. Using a slotted spoon, spoon about 1/2 cup meat mixture down the center of each tortilla. Add 1 tablespoon each sour cream and salsa. Fold bottom of tortilla over filling and roll up. |
