Flank steak fajitas

Ingredients for 6 servings:

• 700 g flank steak
• 1 ½ tsp chili powder
• 1 tsp cumin
• 1 tsp coriander powder
• ½ tsp salt
• ¼ tsp pepper
• 2 tbsp soy sauce
• 1 jalapeño(s), pitted and chopped
• 2 garlic cloves, finely chopped
• 4 bell peppers, cut into strips
• 1 onion(s), cut into strips
• 6 tortillas
• e.g. Cheddar cheese, grated
• e.g. avocado(s), sliced
• e.g. coriander leaves
• e.g. lime juice
• e.g. leaf spinach
• e.g. sour cream
• n. B. Pepper, hot, finely sliced

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 hours; Total time approx. 5 hours 15 minutes

a Tex-Mex recipe for the slow cooker

Combine chili powder, cumin, coriander, salt, and pepper. Rub the flank steak all over with the seasoning, place it in the slow cooker, and drizzle with the soy sauce. Add the jalapeño, garlic, bell peppers, and onions to the meat. Set the slow cooker to “High” and cook for 5-6 hours. The meat can then be easily shredded with two forks. All other ingredients are optional; this dish could be enjoyed as is, for example, with rice or baguette on the side. Otherwise, drain the cooking liquid and place the meat in the center of the tortillas. I simply use my spaghetti strainer for this. Also, add any additional ingredients listed according to your taste. The tortilla is usually folded into a wrap and eaten with your fingers.