Fajitas in a Crock-Pot

Fajitas

These fajitas are easy to prepare and the sauce is very tasty. You could cook it in a regular heavy pan, but the long simmering seems to make the flavor deeper and the meat is very tender. Plus, the slow-cooker is a flexible option for busy days, parties and pot-lucks.

This fajita recipe is largely inspired by a similar recipe in A Year of Crockpotting, but instead of using a prepared seasoning mix, I make my own, because I just don’t trust those seasoning mixes. I don’t have allergies, high blood pressure or diabetes or anything really, just a healthy dose of paranoia. That’s more than enough most of the time…

• Chicken or Beef – 2 lbs., cut into strips (can be frozen or thawed)
• Bell Peppers – 2, cut into 1/2” strips (I use red bells as they are thicker and hold up better — and look pretty)
• Onion – 1 or 2, cut into 1/2” strips
• Garlic Cloves - 4, finely minced
• Chili Powder – 2 Tblsp.
• Onion Powder – 1 tsp.
• Oregano – 2 tsp.
• Cumin - ½ tsp.
• Ground Red Pepper - ¼ tsp.
• Salt - 1 tsp.
• Lime Juice – from ½ lime
• Water - ½ cup
• Flour Tortillas - 10-12
• Toppings:
  • Guacamole
  • Salsa
  • Sour Cream
  • Shredded Cheese
  • Lime wedges for squeezing juice onto fajita

1. Place meat in crockpot and add sliced peppers and onions.
2. In a small bowl, combine the seasonings, lime juice and water.
3. Mix well and pour over the meat, onions and peppers and mix.
4. Cover and cook on low for 8-9 hours, or high for 6 hours.
5. For tortillas, I cook them in the microwave on high for about 20 seconds (so much for my paranoia). You could also cook them in a lightly greased pan or in the oven.
6. Serve with toppings available for individual fajita creation.

Tags: beef, chicken, crockpot, Mexican, tex-mex