Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Monday, January 20, 2014


1 1/2 lbs beef flank steak
1 cup chopped onion
1 green bell pepper, cut into 1/2-inch strips
1 jalapeno pepper, seeded & chopped
1 tbsp chopped cilantro
1/4 tsp garlic powder
1 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp salt
1 can (8-oz) diced tomatoes
12 (8-inch size) flour tortillas
Suggesting toppings:
sour cream
shredded cheese

Cut the flank steak into 6 portions.

Combine the meat, onion, bell pepper, jalapeno pepper, cilantro, garlic powder, chili powder, cumin, coriander, and salt in a crock pot/slow cooker.  Add the tomatoes.

Place lid on cooker and cook on low 8 to 10 hours or on high 4 to 5 hours.

Remove meat from crock pot to a cutting board and shred using two forks; return to cooker and stir.

To serve heat tortillas, if desired, and spread the meat mixture into the tortillas.  Use any or all of the suggested toppings. Roll up the tortillas and enjoy.

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