Crocked Beef Fajitas

• 34 cup prepared chunky salsa (fire-roasted)
• 1 tablespoon tomato paste
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 3 tablespoons fresh lime juice
• 1 teaspoon fresh ground black pepper
• 12 teaspoon salt
• 1 12 lbs flank steaks, trimmed of excess fat and silver skin
• 1 large white onion, cut in half and thinly sliced into half-moons
• 3 red bell peppers, seeded and cut into 1/4-inch strips
• warm flour tortilla (the smaller fajita-sized ones)
• 1 cup guacamole
• 1 cup chopped plum tomato
• 12 bunch fresh cilantro, chopped

1. In a bowl, combine the salsa, tomato paste, olive oil, garlic, lime juice, pepper, and salt.
2. Place the flank steak in the slow cooker; pour the mixture over the steak, making sure to coat all exposed surfaces well.
3. Lay the onion and bell peppers on top.
4. Cover and cook on LOW for 6-8 hours, until meat is tender.
5. Remove the steak and vegetables from the juice and transfer to a serving platter.
6. Cover with foil and let stand 10 minutes.
7. Cut the meat across the grain into 1/2-inch slices.
8. Serve it heaped over warm tortillas with the peppers and onions on top.
9. Garnish with a little guac, chopped tomatoes, and cilantro on top.

chunky salsa, tomato paste, olive oil, garlic, lime juice, fresh ground black pepper, salt, flank, white onion, red bell peppers, flour tortilla, guacamole, tomato, fresh cilantro

Taken from www.food.com/recipe/crocked-beef-fajitas-170781 (may not work)