2poundsof flank or ribeye steakI used ribeye in the photos
1green bell peppersliced
1red bell peppersliced
2TablespoonsOlive Oil
¾CupSalsamild, medium, etc – feel free to choose how spicy you want this to be
4TablespoonsBrown Sugar
2 4OunceCans Mild Green Chilies
2 10OunceCans Diced Tomatoesdrained
1TablespoonChili Powder
2TeaspoonsSalt
1TeaspoonEach of Garlic PowderOnion Powder, and Ground Cumin
½TeaspoonEach of Paprika and Cayenne Pepper
Dash of Liquid Smoke
Instructions
Place the steak(s) on the bottom of the crock pot and drizzle with olive oil, flip to coat
Add all of remaining ingredients, except the Liquid Smoke.
Cook on low for 6 hours, until the steak is tender enough to shred easily (if you’re in a time crunch, cook the steak on high for 2-3 hours)
Remove the steak to a bowl or cutting board and shred.
Place the steak back into the crock pot, add a couple dashes of Liquid Smoke, and cook for an additional 20-30 minutes to allow the steak to absorb the juices.
Serve with corn or flour tortillas and your favorite fajita toppings.