Although cooked vegetables in the fajitas contribute color and flavor, they don’t add much texture, so you might want to add a mix of shredded raw red and green cabbage for a little crunch.
How to Make It
1. Pour 1/4 cup water into a 5- to 6-quart oval slow cooker, and add onion, bell pepper, and poblano chile. Rub steak with garlic, cumin, salt, and black pepper. Place on top of vegetables, cutting steak in half crosswise, if necessary, to fit in the cooker. Drizzle steak with oil and Worcestershire sauce.
2. Cover and cook on low until steak and vegetable mixture are tender, about 8 hours.
3. Remove steak from cooker; let stand about 10 minutes. Slice steak diagonally against the grain into thin strips, and place in a medium bowl. Stir in 1/4 cup cooking liquid; divide steak and vegetable mixture among tortillas. If desired, garnish with cilantro, and serve with lime wedges.
Also appeared in: Cooking Light, September, 2021,Soups & Stews