Fajitas braised for hours until they fall apart in your mouth.

This recipe was submitted to BeBetsy by Megan Pence of Country Cleaver.


  • 1-2 pounds Flank Stead
  • 1 1/2 teaspoon Chili Powder
  • 1 teaspoon Coriander Seeds
  • 1 teaspoon Ground Pepper
  • 3 cloves Garlic, minced
  • 2 Tablespoons Soy Sauce
  • 1 whole Jalapeno, chopped
  • 1/2 cup Roased Red Peppers, chopped
  • 1/2 whole Onion, chopped
  • 2 whole Bell Peppers, sliced
  • 8 Whole Wheat Tortillas
  • 1 whole Avocado, for topping
  • 1 whole Lime, for topping
  • 1 bunch Cilantro, for topping


Servings 4

In a dutch oven, stir together all spices, soy sauce, coriander seeds, jarred red peppers, chopped onion, jalapeno and garlic.

With half of the mixture in the bottom of the dutch oven, place flank steak on top. With remaining second half of mixture, pour over the flank steak coating it.

Place on stove over medium low heat for 5 hours, or until the meat pull apart with a pair of forks. During last hour of cooking, slice bell peppers, removing the seeds and place into dutch oven to steam and cook.
The fresh peppers will retain their structure, where the jarred peppers will be nearly indistinguishable after cooking.

Serve with warm tortillas, and any other extra toppings you like – such as, cheese, cilantro, avocado, and slices of lime for spritzing on top.

This recipe was submitted to BeBetsy by Megan Pence of Country Cleaver.

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2 Responses to Low and Slow Dutch Oven Fajitas

  1. Ooh! This is a recipe to give my husband as it’s right up his alley! Then I can sit back, enjoy the nice aroma wafting through the kitchen and wait ( with my feet up ) for a great dinner to be served!

  2. Kathi says:

    I’m with you Denise. Can’t wait for this
    to be served up! 🙂

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