Shredded Beef Fajitas
Equipment
- Slow cooker
- Skillet
- Metal claws
Ingredients
Shredded Beef Fajitas
- 2 1/2 lbs chuck roast
- salt
- 3 tbsp ghee
- 1 medium red onion
- 3 cloves minced garlic
- 2 10 oz cans diced tomatoes
- 2 tbsp tomato paste
- 2 tsp cumin
- 2 tsp coriander
- 1 tsp paprika
- 1 tsp chili powder
Peppers & Onions
- 1 red onion
- 1 red bell pepper
- 1 orange bell pepper
- 1 yellow bell pepper
- 2 tbsp butter
- 1 tbsp olive oil
- 3 cloves minced garlic
- 4 tsp chili powder
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp cayenne pepper
Instructions
Shredded Beef Fajitas
- Heat skillet with 2 tbsp ghee on medium high heat.
- Cut 2 1/2 lbs of beef chuck roast into 1 to 2 inch pieces.
- Pat dry the chuck roast pieces on all sides with a paper towel.
- Add salt to each side of the chuck roast pieces.
- Sear each side of the chuck roast pieces for 2 minutes.
- Place the seared pieces of chuck roast into the slow cooker
- While searing the chuck roast, dice 1 red onion.
- When the chuck roast is completed, add 1 tbsp ghee to the skillet.
- Saute the red onion for 6 minutes.
- Add 3 cloves minced galric to the skillet.
- Saute the garlic and red onion for 2 additional minutes.
- Add 2 10 oz cans of diced tomatoes to the skillet.
- Bring the skillet to a boil.
- Pour the skillet vegetables into the slow cooker.
- Add 2 tbsp tomato paste, 2 tsp cumin, 2 tsp coriander, 1 tsp paprika, and 1 tsp chili powder to the slow cooker.
- Mix all ingredients in the slow cooker.
- Cook on high for 4 – 5 hours or low for 6 – 8 hours. For best results cook on low.
- Once the chuck roast is cooked, shred with metal claws.
- Let the shredded beef soak in the slow cooker for at least 10 minutes.
Peppers & Onions
- Heat skillet with 2 tbsp butter, 1 tbsp olive oil, and 3 cloves minced garlic on medium-high heat.
- Slice the red onion, red, orange and yellow bell pepper into strips.
- Add the red onion, red, orange and yellow bell peppers to the skillet when the butter has melted.
- Add the 4 tsp chili powder, 2 tsp ground cumin, 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, and 1/4 tsp cayenne pepper to the skillet.
- Mix all the ingredients together.
- Saute the vegetables for 10 minutes.
- Cover with a lid and reduce heat to low.
- Let the vegetables simmer for 5 minutes.