Fajita Pot Roast Recipes

Steps:

• Whisk olive oil, lime juice, cilantro, onion, garlic, cumin, salt, and black pepper in a bowl, and pour into a resealable plastic bag. Add steak strips, coat with the marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator for 4 hours to overnight.
• Heat a large skillet over medium heat; cook and stir beef in hot skillet until all liquid is absorbed, 15 to 20 minutes.
• Serve cooked beef with tortillas, salsa and Mexican cheese blend.

Steps:

• Cut flank steak into 6 equal portions and place in a slow cooker. Add tomatoes, onion, bell peppers, jalapeno pepper, garlic, chili powder, cumin, coriander, and salt.
• Cook on Low for 8 to 10 hours, or on High for 4 to 6 hours, until steak is fall-apart-tender.
• Remove steak and shred. Return to slow cooker.
• Serve hot with tortillas and shredded cheese, allowing everyone to make their own fajita.

Steps:

• 1. `
• 2. Let's get all ingredients together!
• 3. `
• 4. Preheat oven to 300 degrees!
• 5. Cut, just about all fat from roast.
• 6. Sprinkle with Adobo seasoning, chili powder and cumin. Let stand for 30 minutes.
• 7. In a large cast iron skillet, with deep sides, get olive oil hot over medium-high heat.
• 8. Sear the meat on all sides.
• 9. SLOWLY; Pour in beef broth, a little at a time, cover, and place in the preheated oven.
• 10. After about an hour, pull the beef from the over, turn the beef over. Check to make sure the beef isn't done. If not, place back in the oven for another 1/2 hour.
• 11. Remove beef for the oven. Take beef from the pan, leaving the juices,and place the beef on a plate and cover with foil.
• 12. Cut onions in half, then slice them...
• 13. Take red sweet bell pepper and slice them...
• 14. Them green sweet bell pepper...
• 15. Yellow sweet bell pepper...
• 16. In the same deep skillet, pour out all but 2 tablespoons of juices from the meat. Turn the burner under the skillet to medium-high.Place the vegetables in and saute vegs until crisp-tender.
• 17. Take and place the beef back on top of vegs and turn down heat to low. Covered!
• 18. Meanwhile, fix rice and refrieded beans according to package directions.
• 19. Once you are through with rice and beans, take and put refried beans on a plate, and put a pinch or two of Mexican cheese on top of refried beans. Take the meat, place on a plate, and place vegetables from skillet into a bowl.
• 20. Take the meat, place it on the plate with refried beans and slice it up and place the vegs on top of the meat. Take rice and place on plate with the steak and beans. Take a couple of tortillas and heat for 30 seconds and place on plate. Salt and pepper to taste!
• 21. NOW we are ready to set down and PIG out!!!! ENJOY!!!

Steps:

• Preheat oven to 350. Rub 1 tablespoon seasoning mix over all sides of meat. Place in center of large roasting pan. Place peppers and onions around meat.
• Whisk together taco sauce, 1/2 cup water, flour and remaining fajita seasoning until smooth; pour over meat and vegetables. Cover tightly with foil.
• Roast meat until tender, about 3 hours. Transfer meat and vegetables to serving platter. Over two burners set on medium-high heat, bring pan juices to boil; cook, whisking, until thickened, 3-5 minutes. Serve pan juices with beef and vegetables. If desired, sprinkle with cilantro and serve with tortillas.

Steps:

• Combine vegetable oil, chili powder, oregano, garlic, onion, cumin, salt, pepper, and cayenne pepper in a large resealable plastic bag. Add chicken tenders, bell peppers, and onion; shake to mix.
• Marinate chicken mixture in the refrigerator, 30 minutes to 2 hours.
• Preheat oven to 400 degrees F (200 degrees C). Line a rimmed sheet pan with aluminum foil.
• Spread chicken mixture onto prepared pan.
• Roast in the preheated oven, stirring halfway through, until chicken is no longer pink and bell peppers soften, 15 to 20 minutes.
• Sprinkle cilantro and pour lime juice over chicken mixture; toss to distribute.