Shredded Slow Cooker Beef Fajitas
This is a great make-a-head and it couldn’t be simpler really. Â The beef becomes infused with the flavour of the spices and literally melts in your mouth. Â I consider this a more elegant take on the amazing original.
Makes 8 Fajitas
½ tbsp (salted) butter
½ tbsp extra virgin olive oil
454 g Stewing beef cubes
Salt
Pepper
1 Medium onion, cut into sticks
Seasoning blend
1 tsp chili powder
½ tsp smoked paprika
½ tsp salt
¼ tsp cumin
¼ tsp pepper
¼ tsp oregano
Mix the chili powder, paprika, salt, cumin, pepper and oregano together and set aside.
2 cups sodium-reduced beef stock
1 tbsp cornstarch
1 tbsp cold water
8 Small tortilla shells
Heat a large skillet over medium-high heat and add the butter and olive oil. When the fat has melted add in the beef cubes (work in batches if necessary), brown on all sides; season with salt and pepper.
Transfer the beef to the crockpot and then add in the onion.
Mix in the seasoning blend.
Pour the beef stock into the same pan you browned the beef in and bring the stock to a boil.
Once boiling, pour the stock into the crockpot and mix well.
Set the heat to low and cover with the lid, cook on low for 8 hours.
After the 8 hours, shred the meat with two forks.
Turn the heat on the crockpot to high.
Mix the cornstarch and the water and then add it to the crockpot; let it cook until thickened.
Taste and adjust seasoning.
Serve on warmed tortilla shells (see notes)
Garnish with salsa, sour cream, tomatoes, green onion and old cheddar cheese.
Notes:
- Go with regular Sweet Paprika if you don’t have any Smoked Paprika on hand.
- White wraps will work too (but I prefer whole wheat).
- To warm the tortillas, wrap tightly in wax paper and microwave on high for one minute.
- Toppings are all optional of course!
A delicious recipe for Shredded Slow Cooker Beef Fajitas; tough beef cooked low and slow to produce the delicate meat wrapped in a fajita!
| Servings | Prep Time |
| 8 | 5 minutes |
| Cook Time |
| 8-9 hours |
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This is a great make-a-head and it couldn't be simpler really. The beef becomes infused with the flavour of the spices and literally melts in your mouth. I consider this a more elegant take on the amazing original.
|
- 1/2 tbsp (salted) butter
- 1/2 tbsp extra virgin olive oil
- 454 g Stewing beef cubes
- salt
- pepper
- 1 Medium onion, , cut into sticks
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp cumin
- 1/4 tsp pepper
- 1/4 tsp oregano
- 2 Cups sodium-reduced beef stock
- 1 tbsp cornstarch
- 1 tbsp cold water
- 8 Small tortilla shells
- Mix the chili powder, paprika, salt, cumin, pepper and oregano together and set aside.
- Heat a large skillet over medium-high heat and add the butter and olive oil. When the fat has melted add in the beef cubes (work in batches if necessary), brown on all sides; season with salt and pepper.
- Transfer the beef to the crockpot and then add in the onion.
- Mix in the seasoning blend.
- Pour the beef stock into the same pan you browned the beef in and bring the stock to a boil.
- Once boiling, pour the stock into the crockpot and mix well.
- Set the heat to low and cover with the lid, cook on low for 8 hours.
- After the 8 hours, shred the meat with two forks.
- Turn the heat on the crockpot to high.
- Mix the cornstarch and the water and then add it to the crockpot; let it cook until thickened.
- Taste and adjust seasoning.
- Serve on warmed tortilla shells (see notes)
- Garnish with salsa, sour cream, tomatoes, green onion and old cheddar cheese.
- Go with regular Sweet Paprika if you don’t have any Smoked Paprika on hand.
- White wraps will work too (but I prefer whole wheat).
- To warm the tortillas, wrap tightly in wax paper and microwave on high for one minute.
- Toppings are all optional of course!
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