Slow-Cooked Steak Fajitas

Directions

• Thinly slice steak across the grain into strips; place in a 5-qt. slow cooker. Add the tomatoes, jalapeno, garlic, coriander, cumin, chili powder and salt. Cover and cook on low for 7 hours.
• Add the onion, peppers and cilantro. Cover and cook 1-2 hours longer or until meat is tender.
• Combine cornstarch and water until smooth; gradually stir into the slow cooker. Cover and cook on high for 30 minutes or until slightly thickened.
• Using a slotted spoon, spoon about 1/2 cup meat mixture down the center of each tortilla. Fold bottom of tortilla over filling and roll up. Serve with sour cream and salsa.