This recipe is awesome! It was soooo good! I haven't made these before, so I was pleasantly surprised!
The Original Recipe:
I honestly don't know where I found this recipe, but it is gooood!
Beef Fajitas
Ingredients
2 lb Beef flank steak; thinly sliced
1 cup Tomato juice
2 clove Garlic; minced
1 tbs Cilantro, fresh; minced or parsley
1 tsp Chili powder
1 tsp Cumin, ground
1/2 tsp Salt
1/2 tsp Coriander, ground
1 Medium onion; sliced
1 Medium green bell pepper; julienned
1 Medium red bell pepper; julienned
1 Pepper jalapeno; cut in thin strips
To Serve:
Tortillas
Sour cream
Guacamole
Salsa
Cheddar cheese; shredded
Preparation
Place beef in a slow cooker. Combine the next seven ingredients; pour over
beef. Cover and cook on low for 6-7 hours. Add onion, peppers and jalapeno.
cover and cook 1 hour longer or until meat and vegetables are tender.
Using a slotted spoon, place about 1/2 cup of meat-vegetable mixture on
each tortilla. Add desired toppings. Roll up.
The Original Recipe:
I think I saw this on Rachael Ray once. I am not sure, so I did my own thing!
Spanish Rice
2 cups uncooked minute rice(I used brown)
1 3/4 cup water
8 oz. salsa
2 tsp. beef bullion
combine water, salsa and bullion. Bring to boil, add in rice. Cover and let sit until rice is tender. I also added some of the beef fajita juice to it! MMMMM
The Menu:
Beef Fajitas
Served with Spanish Rice
The Original Recipe:
I honestly don't know where I found this recipe, but it is gooood!
Beef Fajitas
Ingredients
2 lb Beef flank steak; thinly sliced
1 cup Tomato juice
2 clove Garlic; minced
1 tbs Cilantro, fresh; minced or parsley
1 tsp Chili powder
1 tsp Cumin, ground
1/2 tsp Salt
1/2 tsp Coriander, ground
1 Medium onion; sliced
1 Medium green bell pepper; julienned
1 Medium red bell pepper; julienned
1 Pepper jalapeno; cut in thin strips
To Serve:
Tortillas
Sour cream
Guacamole
Salsa
Cheddar cheese; shredded
Preparation
Place beef in a slow cooker. Combine the next seven ingredients; pour over
beef. Cover and cook on low for 6-7 hours. Add onion, peppers and jalapeno.
cover and cook 1 hour longer or until meat and vegetables are tender.
Using a slotted spoon, place about 1/2 cup of meat-vegetable mixture on
each tortilla. Add desired toppings. Roll up.
The Original Recipe:
I think I saw this on Rachael Ray once. I am not sure, so I did my own thing!
Spanish Rice
2 cups uncooked minute rice(I used brown)
1 3/4 cup water
8 oz. salsa
2 tsp. beef bullion
combine water, salsa and bullion. Bring to boil, add in rice. Cover and let sit until rice is tender. I also added some of the beef fajita juice to it! MMMMM
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