Thread: Fajitas (crockpot)

"Betsy" <[email protected]> wrote in message
news:[email protected]..
> FAJITAS (crockpot)
>
> 1 to 1-1/2 lbs. boneless beef round steak, cut in strips
> 1/2 large red bell pepper, cut in strips
> 1/2 large green bell pepper, cut in strips
> 1 large onion, cut into thin slices
> 1 (1 oz) pkg. dry fajita mix (or seasonings of your choice)
> 1/4 cup water
> 6 large flour tortillas
> 2 small tomatoes, chopped
> 1 avocado, peeled, thinly sliced
> 1/2 cup dairy sour cream
>
> In slow-cooker, combine beef, peppers, onion, fajita mix and water.
> Cover and cook on LOW 5 to 6 hours or until meat is tender.
>
> Warm tortilla in microwave according to pkg. directions. With spoon,
> lift meat mixture out of pot. Place about 3/4 cup mixture along center
> of each tortilla. Top with chopped tomato, sour cream and avocado.
>
> Fold both sides over filling.
>

I guess it would taste OK. But why spend 5 hours making something which is
basically a fast food dish? I can whip up fajitas in 20 minutes. Just
marinate the meat the night before or the morning of. I make a marinade out
of lemon and lime juice, cilantro, onions, jalapeno pepper and sometimes
papaya juice.

Good fajitas are best when the vegetables are fresh and cooked crisp, not to
a frazzle in a slow cooker. It's fine for stew but try the old fashioned
way. You'll love it.

Paul

On Feb 21, 6:18*pm, "Paul M. Cook" <pmc...@gte.net> wrote:
> "Betsy" <EIM2...@webtv.net> wrote in message
>
> news:[email protected]..
>
>
>
>
>
>
>
>
>
> > FAJITAS (crockpot)
>
> > 1 to 1-1/2 lbs. boneless beef round steak, cut in strips
> > 1/2 large red bell pepper, cut in strips
> > 1/2 large green bell pepper, cut in strips
> > 1 large onion, cut into thin slices
> > 1 (1 oz) pkg. dry fajita mix (or seasonings of your choice)
> > 1/4 cup water
> > 6 large flour tortillas
> > 2 small tomatoes, chopped
> > 1 avocado, peeled, thinly sliced
> > 1/2 cup dairy sour cream
>
> > In slow-cooker, combine beef, peppers, onion, fajita mix and water.
> > Cover and cook on LOW 5 to 6 hours or until meat is tender.
>
> > Warm tortilla in microwave according to pkg. directions. With spoon,
> > lift meat mixture out of pot. Place about 3/4 cup mixture along center
> > of each tortilla. Top with chopped tomato, sour cream and avocado.
>
> > Fold both sides over filling.
>
> I guess it would taste OK. *But why spend 5 hours making something which is
> basically a fast food dish?

Looks like a recipe off the packet of "dry fajita mix." The beef
wasn't browned, nor were the peppers or onions.
It does give me a nice idea of what to do with the piece of hickory
grilled tenderloin that I stuck in the freezer. As soon as I am
recovered enough I can cut it in strips and stir fry it with peppers
and onions for fajitas.
>
> Paul

--Bryan

Re: [email protected]

Betsy <[email protected]> wrote:

> FAJITAS (crockpot)
>
> 1 to 1-1/2 lbs. boneless beef round steak, cut in strips
> 1/2 large red bell pepper, cut in strips
> 1/2 large green bell pepper, cut in strips
> 1 large onion, cut into thin slices
> 1 (1 oz) pkg. dry fajita mix (or seasonings of your choice)
> 1/4 cup water
> 6 large flour tortillas
> 2 small tomatoes, chopped
> 1 avocado, peeled, thinly sliced
> 1/2 cup dairy sour cream
>
> In slow-cooker, combine beef, peppers, onion, fajita mix and water.
> Cover and cook on LOW 5 to 6 hours or until meat is tender.
>
> Warm tortilla in microwave according to pkg. directions. With spoon,
> lift meat mixture out of pot. Place about 3/4 cup mixture along center
> of each tortilla. Top with chopped tomato, sour cream and avocado.
>
> Fold both sides over filling.

Ferjeeters.

Crockpot fajita flavored soup, aka chili, not anything remotely resembling
fajitas other than the fact that the ingredients are cut in strips.

Just let it be what it is. Cut everything smaller, use stock instead of
water, and no reason you can't serve it with the same stuff on the side.

On Feb 21, 5:44*pm, EIM2...@webtv.net (Betsy) wrote:
> FAJITAS (crockpot)
>
> 1 to 1-1/2 lbs. boneless beef round steak, cut in strips
> 1/2 large red bell pepper, cut in strips
> 1/2 large green bell pepper, cut in strips
> 1 large onion, cut into thin slices
> 1 (1 oz) pkg. dry fajita mix (or seasonings of your choice)
> 1/4 cup water
> 6 large flour tortillas
> 2 small tomatoes, chopped
> 1 avocado, peeled, thinly sliced
> 1/2 cup dairy sour cream
>
> In slow-cooker, combine beef, peppers, onion, fajita mix and water.
> Cover and cook on LOW 5 to 6 hours or until meat is tender.
>
> Warm tortilla in microwave according to pkg. directions. With spoon,
> lift meat mixture out of pot. Place about 3/4 cup mixture along center
> of each tortilla. Top with chopped tomato, sour cream and avocado.
>
> Fold both sides over filling.

Ack. WHY??? Why would one put the ingredients in a crock-pot?
Nothing about fajitas takes a lot of time.

"Paul M. Cook" wrote:
>
> "Betsy" <[email protected]> wrote in message
> news:[email protected]..
> > FAJITAS (crockpot)
> >
> > 1 to 1-1/2 lbs. boneless beef round steak, cut in strips
> > 1/2 large red bell pepper, cut in strips
> > 1/2 large green bell pepper, cut in strips
> > 1 large onion, cut into thin slices
> > 1 (1 oz) pkg. dry fajita mix (or seasonings of your choice)
> > 1/4 cup water
> > 6 large flour tortillas
> > 2 small tomatoes, chopped
> > 1 avocado, peeled, thinly sliced
> > 1/2 cup dairy sour cream
> >
> > In slow-cooker, combine beef, peppers, onion, fajita mix and water.
> > Cover and cook on LOW 5 to 6 hours or until meat is tender.
> >
> > Warm tortilla in microwave according to pkg. directions. With spoon,
> > lift meat mixture out of pot. Place about 3/4 cup mixture along center
> > of each tortilla. Top with chopped tomato, sour cream and avocado.
> >
> > Fold both sides over filling.
> >
>
> I guess it would taste OK. But why spend 5 hours making something which is
> basically a fast food dish? I can whip up fajitas in 20 minutes. Just
> marinate the meat the night before or the morning of. I make a marinade out
> of lemon and lime juice, cilantro, onions, jalapeno pepper and sometimes
> papaya juice.
>
> Good fajitas are best when the vegetables are fresh and cooked crisp, not to
> a frazzle in a slow cooker. It's fine for stew but try the old fashioned
> way. You'll love it.
>
> Paul

I've never really understood the fascination with crock pot cooking. I
suppose it's a way for people who don't know how to cook or who have the
false impression that cooking is difficult or time consuming to try to
"cook" and avoid fast food and prepared foods. Unfortunately quite a few
crockpot recipes rely heavily on processed ingredients which makes the
end result heavy on fat, sugar and salt.

The seemingly short lived fad of stores that guide customers through
assembling a meal "kit" of pre prepped ingredients and sending them off
with simple instructions for the final cooking would seem to be a
variation on the crockpot "cooking for dummies" targeted at more
affluent customers, and with healthier fare.

"Pete C." <[email protected]> wrote in message
news:4d63e856$0$22733$[email protected] ster.com...
>
> "Paul M. Cook" wrote:
>>
>> "Betsy" <[email protected]> wrote in message
>> news:[email protected]..
>> > FAJITAS (crockpot)
>> >
>> > 1 to 1-1/2 lbs. boneless beef round steak, cut in strips
>> > 1/2 large red bell pepper, cut in strips
>> > 1/2 large green bell pepper, cut in strips
>> > 1 large onion, cut into thin slices
>> > 1 (1 oz) pkg. dry fajita mix (or seasonings of your choice)
>> > 1/4 cup water
>> > 6 large flour tortillas
>> > 2 small tomatoes, chopped
>> > 1 avocado, peeled, thinly sliced
>> > 1/2 cup dairy sour cream
>> >
>> > In slow-cooker, combine beef, peppers, onion, fajita mix and water.
>> > Cover and cook on LOW 5 to 6 hours or until meat is tender.
>> >
>> > Warm tortilla in microwave according to pkg. directions. With spoon,
>> > lift meat mixture out of pot. Place about 3/4 cup mixture along center
>> > of each tortilla. Top with chopped tomato, sour cream and avocado.
>> >
>> > Fold both sides over filling.
>> >
>>
>> I guess it would taste OK. But why spend 5 hours making something which
>> is
>> basically a fast food dish? I can whip up fajitas in 20 minutes. Just
>> marinate the meat the night before or the morning of. I make a marinade
>> out
>> of lemon and lime juice, cilantro, onions, jalapeno pepper and sometimes
>> papaya juice.
>>
>> Good fajitas are best when the vegetables are fresh and cooked crisp, not
>> to
>> a frazzle in a slow cooker. It's fine for stew but try the old fashioned
>> way. You'll love it.
>>
>> Paul
>
> I've never really understood the fascination with crock pot cooking. I
> suppose it's a way for people who don't know how to cook or who have the
> false impression that cooking is difficult or time consuming to try to
> "cook" and avoid fast food and prepared foods. Unfortunately quite a few
> crockpot recipes rely heavily on processed ingredients which makes the
> end result heavy on fat, sugar and salt.
>
> The seemingly short lived fad of stores that guide customers through
> assembling a meal "kit" of pre prepped ingredients and sending them off
> with simple instructions for the final cooking would seem to be a
> variation on the crockpot "cooking for dummies" targeted at more
> affluent customers, and with healthier fare.

Some dishes work well in them. Beef stew comes to mind. A lot of soups
would work well too. I have a problem leaving them on all day while I am
not home. But if you are OK with that then having a nice hot meal waiting
for you when you get home is geat..

But fajitas? No way. No need. They are best when the meat is grilled and
the vegetables cooked fast and crisp. I make fajitas and Italian beef or
sausage and peppers all the time. I just love the flavors. Can't imagine a
crock pot for this dish.

Paul

Paul M. Cook;1584896 Wrote:
> "Pete C." [email protected] wrote in message
> news:4d63e856$0$22733$[email protected] ster.com...-
>
> "Paul M. Cook" wrote:-
>
> "Betsy" [email protected] wrote in message
> news:[email protected]..-
> FAJITAS (crockpot)
>
> 1 to 1-1/2 lbs. boneless beef round steak, cut in strips
> 1/2 large red bell pepper, cut in strips
> 1/2 large green bell pepper, cut in strips
> 1 large onion, cut into thin slices
> 1 (1 oz) pkg. dry fajita mix (or seasonings of your choice)
> 1/4 cup water
> 6 large flour tortillas
> 2 small tomatoes, chopped
> 1 avocado, peeled, thinly sliced
> 1/2 cup dairy sour cream
>
> In slow-cooker, combine beef, peppers, onion, fajita mix and water.
> Cover and cook on LOW 5 to 6 hours or until meat is tender.
>
> Warm tortilla in microwave according to pkg. directions. With spoon,
> lift meat mixture out of pot. Place about 3/4 cup mixture along
> center
> of each tortilla. Top with chopped tomato, sour cream and avocado.
>
> Fold both sides over filling.
> -
>
> I guess it would taste OK. But why spend 5 hours making something
> which
> is
> basically a fast food dish? I can whip up fajitas in 20 minutes.
> Just
> marinate the meat the night before or the morning of. I make a
> marinade
> out
> of lemon and lime juice, cilantro, onions, jalapeno pepper and
> sometimes
> papaya juice.
>
> Good fajitas are best when the vegetables are fresh and cooked crisp,
> not
> to
> a frazzle in a slow cooker. It's fine for stew but try the old
> fashioned
> way. You'll love it.
>
> Paul-
>
> I've never really understood the fascination with crock pot cooking. I
> suppose it's a way for people who don't know how to cook or who have
> the
> false impression that cooking is difficult or time consuming to try to
> "cook" and avoid fast food and prepared foods. Unfortunately quite a
> few
> crockpot recipes rely heavily on processed ingredients which makes the
> end result heavy on fat, sugar and salt.
>
> The seemingly short lived fad of stores that guide customers through
> assembling a meal "kit" of pre prepped ingredients and sending them
> off
> with simple instructions for the final cooking would seem to be a
> variation on the crockpot "cooking for dummies" targeted at more
> affluent customers, and with healthier fare.-
>
> Some dishes work well in them. Beef stew comes to mind. A lot of soups
>
> would work well too. I have a problem leaving them on all day while I
> am
> not home. But if you are OK with that then having a nice hot meal
> waiting
> for you when you get home is geat..
>
> But fajitas? No way. No need. They are best when the meat is grilled
> and
> the vegetables cooked fast and crisp. I make fajitas and Italian beef
> or
> sausage and peppers all the time. I just love the flavors. Can't
> imagine a
> crock pot for this dish.
>
> Paul

This information is useful,thanks!




--
Milanice