This is the view from my back yard; I'm not bragging, it is pretty special and I'm very grateful to live here. This morning it was gloomy and grey and actually misting a bit. This phenomenon with the low clouds at the coast is called "Coastal Eddy"--I often envision Eddy wearing a really bad plaid jacket with a flower in his lapel that squirts water.
|I'm thinking either of these guys could be Eddy|
This zesty dish is a family favorite; shredded, melt in your mouth beef to tuck into tortillas, and top with cheese, guacamole, lettuce, and some of the pan sauce, and only FOUR ingredients to make the main dish.
Salsa Beef Fajitas
4 cups medium hot jarred salsa (see note)
1 1/2 teaspoons ground cumin
1/4 cup fresh lime juice
Two 1 1/2 pound flank steaks
12 8-inch corn or flour tortillas
2 cups shredded cheddar or Monterey Jack cheese (or a combination of both)
1 to 2 cups finely sliced lettuce
1/2 cup pickled jalapenos
In the slow cooker insert, stir together the salsa, cumin, and lime juice. Roll up the flank steaks, and set them on top of the sauce. Spoon some of the sauce over the flank steaks, cover and cook on low for 8 to 10 hours. When the steak is done, transfer it to a cutting board and shred the meat using 2 forks to pull it apart. Skim any fat from the sauce, and return the meat to the sauce. Serve the meat with warm tortillas and condiments, and a side of refried beans and rice.
- I love fresh salsa as much as the next person, but for this recipe a jarred salsa is preferred because it isn't as watery. Look for a fire roasted salsa or an organic salsa.
- If you would prefer to use chicken for this recipe 12 chicken breast halves skin and bones removed and cook for 6 to 8 hours on low.
The sunsets here are pretty spectacular, too!