Classic Slow Cooker Margarita Fajitas

Prep: 10 mins

Cook: 6-8 hours

Difficulty: Intermediate

Servings: 4 Servings

While the flank steak is tenderizing in the slow cooker, you can set up a family-style spread with all the fixings. Char some flour or corn tortillas over a gas flame, slice up a ripe avocado and some lime wedges, and be sure to have a dollop of Mexican crema (or sour cream) at the ready. Oh, and don’t forget the margaritas.

Ingredients

3 pounds flank steak
1 cup blanco tequila
1 cup freshly squeezed orange juice (from about 3 medium oranges)
1/3 cup freshly squeezed lime juice (from about 3 limes)
1 teaspoon freshly ground black pepper
2 teaspoons kosher salt, plus more for serving
2 medium yellow onions, thinly sliced
4 cloves garlic
Small warm flour tortillas, sliced red onion, sour cream or Mexican crema, avocado slices, and cilantro leaves and tender stems, for serving

Instructions

Place the flank steak in a 6-quart or larger slow cooker. (Cut into smaller pieces as needed to fit in even layers).
Whisk together the tequila, orange juice, lime juice, black pepper, and 2 teaspoons of the salt in a medium bowl. Pour the mixture over the steak. Using tongs, turn the steak to evenly coat. Top with the yellow onion and garlic. Cover and cook on LOW until fork-tender, 6 to 8 hours.
Remove the onions with a slotted spoon and transfer to a small bowl. Transfer the steak from the slow cooker to a clean cutting board. Slice across the grain into thin strips. Season with more salt and serve with the yellow onions, tortillas, red onion, crema, avocado, and cilantro.