Trim fat from meat. Cut flank steak into 6 portions. In a 3 1/2-quart crockery cooker combine meat, onion, green sweet pepper, jalapeno pepper(s), cilantro, garlic, chili powder, cumin, coriander, and salt. Add undrained tomatoes. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. To heat tortillas wrap them in foil and heat in a 350 degree F. oven for 10 to 15 minutes or till softened. Remove meat from cooker and shred. Return meat to cooker. Stir in lime juice, if desired. To serve fajitas, use a slotted spoon and fill the warmed tortillas with the beef mixture. If desired, add shredded cheese, guacamole, sour cream, and salsa. Roll up tortillas. Makes 6 servings. COPYRIGHT MEREDITH CORPORATION. Posted to MC-Recipe Digest by Cynthea
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|Serving Size: 1 Serving (850g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 519 (43%)|
|Amt Per Serving||% DV|
|Total Fat 57.6g||77 %|
|Saturated Fat 23.4g||117 %|
|Monounsaturated Fat 23.7g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 275.5mg||85 %|
|Sodium 405.2mg||14 %|
|Potassium 2648.4mg||70 %|
|Total Carbohydrate 22.7g||7 %|
|Dietary Fiber 5.4g||21 %|
|Sugars, other 17.3g|
|Protein 146.3g||209 %|
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Calories per serving: 1217
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