Tuesday, June 19, 2012

Deep South Eats: Crock Pot Beef Fajitas

I grew up a good bit of my childhood in the Dallas-Fort Worth area of Texas. I have fond memories of trips to a restaurant called the Alamo for fajitas. I might remember their word search puzzles a little more than the food, but eating there established a love for fajitas. I don't know if the restaurant even exists still, but we always carried on the tradition of fajita nights growing up.
Pan frying the fajitas is time consuming and not the healthiest option, so I was intrigued when I came across a recipe for crock pot beef fajitas. While you do not get the same crispiness to the meat as in pan frying, the flavor is outstanding. One of the best things about this recipe is all the options. You can serve them the traditional way loaded up with lettuce, pico de gallo, and sour cream, or you can even serve them on salads and nachos. Either way, you will have a quick and easy weeknight fajita meal.


  • 2 pounds, boneless beef sirloin steaks, sliced into thin strips
  • 1 each, medium green, red and yellow bell pepper, sliced into 1/2-inch strips
  • 1 sweet onion, sliced into 1/2-inch strips
  • 3/4 cup water
  • 2 Tablespoons red wine vinegar
  • 1 Tablespoon lime juice
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper (feel free to half this if worried about the spiciness)
  • Flour tortillas
  • Choice Toppings: salsa, sour cream, lettuce, cheese, pico de gallo, guacamole, cilantro, etc)
  • Place sliced peppers and onion into slow cooker and top with sliced beef.
  • Combine water, vinegar, lime juice and seasonings. Pour over beef and vegetables. 
  • Cover and cook on low for 8-9 hours or until tender.
  • Serve using a slotted spoon on tortillas with toppings of choice.
Makes approximately 8 servings.

Original recipe from Real Mom Kitchen.

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1 comment:

  1. What makes fajita is the type of meat, not how it is cooked or put together on a tortilla (sour cream, pico de gallo, etc). Texas fajitas are made from skirt steak - not flank, sirloin or any other meat. Just skirt steak. If you can't find it, you go without. Thats how we do it in TX. Well, South TX anyway. Mexican food places outside of TX serve fajitas using God knows what kind of meat, assuming the customer (usually those unfamiliar with Tex-Mex cooking) will be happy as long as they get tortillas from a package and heated in a microwave, and the sides.