Fajitas are BIG favorites in my house, and I have several recipes for them. All of the recipes have one major taste enhancer in common… jalapeno pepper jelly! This gives a punch to a fajita that puts it over-the-top!
I found this recipe for the slow cooker, and made a few adjustments. It is delicious and very easy!
3/4 cup prepared chunky style salsa
1 TBS tomato paste
3TBS jalapeno pepper jelly, I use sweet, do not use green colored jam!
2 cloves garlic, finely chopped
Juice of 2 limes, divided
1/2 tsp salt
1/2 tsp pepper
1 1/2 lb. flank steak
2 large onions, peeled , cut in half and sliced into half moons
3 red bell peppers (or mixed color), sliced
Refried beans, heated
Combine salsa, tomato paste, jalapeno pepper jelly, garlic cloves, juice of 1 lime, salt and pepper in a bowl.
Put flank steak in slow cooker and cover with liquid mixture. Gently lift the flank steak up to make sure all sides and bottom are coated with liquid.
Lay onions and peppers on top of steak.
Cover and cook on low setting for 6-8 hours.
Take meat out of slow cooker and cover with foil to rest for 10 minutes. Cut across the grain in 1/2 inch thicknesses or shred (I shred mine). Sprinkle juice from reserved lime on top of steak.
Place a couple strips of flank steak on a flour tortilla, add onions and peppers and some to the juice.
Top with refried beans, cheese.
Roll up and garnish with other toppings.