Crockpot Cheddar Mango Habanero Skirt Steak Fajitas Step-by-step instructions

Before you start

Before starting, slice the skirt steak into 2-inch strips against the grain. Dice the mango into 1/2-inch pieces, chop the cilantro, and shred the cheddar cheese.

Soften the cream cheese by leaving it at room temperature for 30 minutes. Have all ingredients measured and ready to go—this recipe moves fast once the slow cooker is involved.

Instructions

Layer and Cook

1. 1Layer the Ingredients
   Place the sliced skirt steak strips in the bottom of a 6-quart slow cooker. Scatter the diced mango, habanero lime salsa, and chopped cilantro evenly over the meat. Place the block of cream cheese in the center of the mixture, then sprinkle the shredded sharp cheddar over everything.
   Look for The slow cooker should look full but not overflowing; the cream cheese sits on top.
   Tip Cut the steak into strips about 2 inches long and 1/2 inch thick so they shred easily after cooking.
2. 2Cover and Cook
   Cover the slow cooker with the lid. Cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the steak is fork-tender and easily pulls apart. The sauce will be bubbly and the cheese fully melted. Let it rest for 3 minutes before slicing.
   Look for After 6 hours on low, the sauce should be thick and glossy, and the steak shreds easily.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid during cooking—each peek adds 20 minutes of cook time.

After you've layered the ingredients, the slow cooker should look colorful and full, with cream cheese sitting on top.

As it cooks, the aroma of mango, habanero, and cheese will fill the kitchen. The sauce will start bubbling around the edges, and the cheese will melt into a golden, creamy pool.

Shred and Thicken

3. 3Shred the Steak
   Once the steak is tender, use two forks to shred the strips directly in the slow cooker. Stir the shredded meat into the sauce until well coated. If the sauce seems too thin, let it cook uncovered for 10 to 15 minutes to thicken.
   Look for The steak should shred with little resistance and the sauce should cling to the meat.
   Tip For thicker sauce, mash a few pieces of mango against the side of the pot before stirring.
4. 4Season to Taste
   Taste the mixture and adjust the seasoning. Add a pinch of salt or extra lime juice if needed. Keep warm on the 'keep warm' setting until ready to serve.
   Look for The flavors should balance sweet, spicy, and tangy.
   Tip If you prefer more heat, stir in a few extra drops of habanero hot sauce.

The steak should shred easily with forks, and the sauce should be thick enough to coat the back of a spoon. The color will be a rich, appetizing orange from the mango and salsa. Taste and adjust seasoning—the heat should be present but not overpowering.

Serve

5. 5Serve Over Rice
   Spoon the steak and sauce over a bed of warm cilantro-lime rice. Garnish with extra chopped cilantro, if desired. Serve immediately.
   Look for The rice absorbs the queso sauce beautifully.
   Tip Warm tortillas are a great alternative to rice.

When served over rice, the dish looks like a beautiful, saucy pile of tender meat and melty cheese. The rice absorbs the sauce, and the cilantro adds a fresh finish. The dish should be steaming hot and ready to devour.

Common mistakes

A common mistake is lifting the lid to check on the food—this releases heat and extends cooking time. Resist the urge. Another mistake is cutting the steak too thick; keep strips around 1/2 inch thick so they cook evenly.

Also, don't skip the cream cheese—it's essential for the creamy texture. Finally, taste before serving; the salsa's heat can vary, so adjust the seasoning to your preference.

How to tell it’s done

The steak is done when it is fork-tender and easily shreds with a slight pull. The internal temperature should read at least 145°F (63°C) on an instant-read thermometer.

The sauce will be thick, glossy, and bubbling around the edges. If the sauce looks thin, let it cook uncovered for an additional 10 to 15 minutes to reduce and thicken.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest