Slow Cooker Chilis Steak Fajitas Food

SLOW COOKER STEAK FAJITAS

Steps:

• Cut flank steak lengthwise in half, then crosswise into thin strips.
• Combine onion, 1/2 cup salsa, lime juice, cilantro, garlic, chili powder, cumin and salt in crockpot/slow cooker.
• Cover; cook on LOW 5 to 6 hours.
• Add bell peppers. Cover; cook on LOW 1 hour.
• Serve with flour tortillas and additional salsa.

SLOW COOKER STEAK FAJITAS

Steps:

• Cut flank steak into 6 equal portions and place in a slow cooker. Add tomatoes, onion, bell peppers, jalapeno pepper, garlic, chili powder, cumin, coriander, and salt.
• Cook on Low for 8 to 10 hours, or on High for 4 to 6 hours, until steak is fall-apart-tender.
• Remove steak and shred. Return to slow cooker.
• Serve hot with tortillas and shredded cheese, allowing everyone to make their own fajita.

SLOW-COOKER STEAK CHILI (CROCK POT)

Steps:

• Heat oil in a large sauté pan over medium heat; add steak, onion and garlic. Cook over medium heat until steak is browned and onion and garlic are translucent.
• With a slotted spoon, remove steak, onion and garlic to a slow cooker, leaving juices behind in pan. Add one cup water, celery, beans, tomatoes with juice, salsa, tomato sauce and seasonings to slow cooker; stir. Cover and cook on low setting for 8 hours.
• Shortly before serving time, whisk together flour, cornmeal and remaining 1/3 cup water until smooth. Add mixture to simmering chili; stir for 2 minutes, until thickened. Garnish as desired.

SLOW COOKER STEAK FAJITAS

Steps:

• Stir together steak, fajita seasoning, garlic, jalapenos and cilantro in a slow cooker.
• Cook on low setting for 6-7 hours or high setting 3-4 hours, until meat is no longer pink.
• Stir in vegetables and cook an additional 15-30 minutes.
• To serve, put meat and vegetable mixture on warm tortillas.
• Top each with cheese, sour cream and salsa.

SLOW-COOKED STEAK FAJITAS

Steps:

• Thinly slice steak across the grain into strips; place in a 5-qt. slow cooker. Add the tomatoes, jalapeno, garlic, coriander, cumin, chili powder and salt. Cover and cook on low for 7 hours. , Add the onion, peppers and cilantro. Cover and cook until meat is tender, 1-2 hours., Using a slotted spoon, spoon about 1/2 cup meat mixture down the center of each tortilla. Fold bottom of tortilla over filling and roll up. If desired, serve with sour cream, salsa, cilantro and lime wedges., Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

STEAK CHILI (WITH FAJITA SEASONING)

Steps:

• Stir together the ingredients for the fajita seasoning and set aside.
• Heat 1 tablespoon oil in a soup pot or dutch oven over medium high heat.
• Brown half of the meat in the oil and transfer to a 4 to 6 quart slow cooker.
• Brown the remaining meat in the remaining oil and transfer to the slow cooker.
• Deglaze pot with tequila, scraping up the flavor bits stuck to the pan and add to the slow cooker.
• Add tomatoes, bell peppers, diced onion, minced garlic, and the fajita seasoning to the slow cooker.
• Stir in beef stock and flour.
• Cover and cook on high for 4 hours.
• Stir in beans and lime juice just before serving.
• Garnish with sour cream, cilantro, avocado, and jalapenos.
• BEEF STOCK.
• Preheat oven to 450.
• Roast bones in a single layer n a roasting pan until caramelized, (about 1 1/2 hours) stirring periodically to prevent burning.
• Transfer bones from roasting pot to an 8 quart stock pot, drain an discard excess grease from pan.
• In a large bowl, toss vegetables with tomato paste to coat.
• Transfer vegetables to pan used to roast bones .
• Roast vegetables until caramelized, about 45 minutes.
• Remove the vegetables from the oven and add to the stock pot.
• Place the roasting pan onto the stove over medium-high heat.
• Deglaze the pan with the wine, scraping up the brown bits of flavor from the bottom.
• Pour wine and brown bits over the bones and vegetables in the stock pot.
• Add parsley, thyme, bay leaves, and peppercorns to the stock pot.
• Add cold water to cover by one inch and bring to a simmer over medium heat.
• Simmer stock, skimming the fat from the surface every 30 to 45 minutes during the first 2 hours.
• Simmer stock for about 5 to 8 hours adding water as needed to keep everything covered.
• Discard bones.
• Strain stock through a fine mesh sieve, discarding vegetables.
• Using an ice bath cool the stock to almost freezing.
• Cover stock with plastic wrap and refrigerate.
• Before using stock, skim off and discard layer of chilled fat.

SLOW COOKER CHILI'S STEAK FAJITAS RECIPE

Steps:

• Cut sirloin steak into bite-size pieces.
• Spray slow cooker with non-stick cooking spray. Place steak in slow cooker with chiles, soup mix, lime juice, and water and cook on LOW for 6-8 hours.
• Slice onion and bell peppers into strips. Heat a large skillet over medium high heat on stove top and add olive oil. Saute peppers and onion in skillet until tender.
• Remove steak from slow cooker (I use a slotted spoon) and place meat, onions, bell peppers, and whatever other toppings you like on tortillas and serve.