Thursday, November 29, 2012

Slow Cooker Steak Fajitas

Mmmm. We love Mexican food around here. If I can throw it in the crockpot, its even better.


How did I manage make such a fantastic meal? I’ll show you.

Keep in mind that this is more of a guide, not a recipe. Honestly, when using a crockpot you don’t really need a recipe.

Here’s what I did:

I pulled a roast from the freezer. (For this meal, use whatever meat you have available, chicken, pork, beef, or venison. It doesn’t have to be an expensive cut, the crockpot will make things nice and tender.) Today I used venison. When it was mostly thawed, I sliced it into thin strips.

The secret to tasty venison, is marinade. Not just the marinade- but the length the meat marinades. Marinade the meat as long as possible.

This time I used vinegar, and KC Masterpiece Spicy Mango. (Its what was in the house.) This sat in the fridge all night.

In the morning I dumped the container of juicy meat into the crockpot. I didn’t have a fajita seasoning packet, so I mashed up a handful of recipes Google provided me with. Dump this in, and add sliced onions and peppers. Oh yeah, if you have some minced garlic hanging out in the fridge, put a spoonful or so in.

This is my favorite part, I didn’t have to cut a thing! Well, not today. During the summer I got an awesome deal on red peppers and onions, and green peppers from a local produce stand. I got way more than we could eat fresh. The peppers and onions were washed and sliced, flash frozen (so they don’t stick together), and dumped into a Ziploc freezer bag.

That brings us to my ‘slow cooker fajita hint’: do not put all of the peppers and onions in the slow cooker right away. A handful will do. Well, I put all of the onions in right away because I don’t care for crunchy onions. But peppers? I want some crunch!

You have two options. 1. You can pan fry the remaining peppers and onions before serving. Or you can save yourself from washing another pan, and 2. toss them into the crockpot during the last half hour to hour.

Serve with rice on tortillas topped with sour cream and cheese. Like I said, mmmmmm.

Want to know my spice mash-up? Okay, you pulled my arm. Here it is:
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 2 Tablespoons soy sauce
Are you a crock-potter? If so what’s your favorite slow cooker meal?

Stop back tomorrow, I have been experimenting. Trying to find egg-free Christmas cookies.

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