Slow-Cooker Salsa Verde Skirt Steak Fajitas Step-by-step instructions

Before you start

Before starting, slice the skirt steak into thin strips if not pre-sliced. Measure the salsa verde and green chiles. Shred the Monterey Jack cheese if not pre-shredded.

Have the slow cooker ready and the lid handy. There is no need to brown the meat—this recipe is designed for simplicity. The prep takes about 10 minutes, and then the slow cooker does the rest.

Instructions

Layer and Set

1. 1Layer the Meat
   Place the sliced skirt steak strips evenly in the bottom of the slow cooker. Spread them out so they cover the base, but do not worry about browning—the slow cooker will do the work.
   Look for The steak strips should be in a single layer as much as possible.
   Tip If the strips are very long, cut them into 3-inch pieces for easier serving.
2. 2Add the Salsa Verde and Chiles
   Pour the tomatillo salsa verde over the steak, then sprinkle the diced Hatch green chiles evenly on top. Use a spoon to gently nudge the chiles into the sauce.
   Look for The salsa should mostly cover the meat; it will thin as it cooks.
   Tip For a milder heat, use mild green chiles; for more kick, choose hot Hatch.
3. 3Top with Dairy
   Dollop the sour cream over the salsa in spoonfuls, then sprinkle the shredded Monterey Jack cheese evenly over the top. Do not stir; the layers will meld during cooking.
   Look for The cheese should cover the surface completely.
   Tip Using full-fat sour cream and cheese prevents curdling.

At the end of this phase, the slow cooker contains raw skirt steak strips topped with salsa verde, green chiles, sour cream, and shredded cheese. The layers are distinct, and the dairy sits on top. The dish looks colorful and appetizing. There is no need to stir—just cover and cook.

Slow-Cook to Tender

4. 4Cook Low and Slow
   Cover the slow cooker and cook on LOW for 8 hours, or on HIGH for 4 hours, until the steak is fork-tender and easily shreds. Do not open the lid during cooking unless necessary. Let it rest for 3 minutes before slicing.
   Look for The meat should be very tender and the sauce bubbling around the edges.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist the urge to stir; the layers create a creamy sauce as they melt.
5. 5Shred and Rest
   Use two forks to shred the steak directly in the slow cooker. Stir the shredded meat into the sauce until well coated. Let the mixture rest for at least 3 minutes before serving.
   Look for The meat should pull apart easily with no resistance.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the sauce seems thin, leave the lid off for 10 minutes to thicken.

After 8 hours on low, the slow cooker is bubbling gently. The aroma of tomatillo and roasted chiles fills the kitchen.

The cheese has melted into the sauce, which is a creamy, emerald green. The steak is fork-tender and easily shreds. The sauce is slightly thickened and coats the meat.

Serve and Enjoy

6. 6Serve with Tortillas
   Warm the flour tortillas according to package directions. Spoon the steak mixture onto the tortillas and serve immediately, letting everyone assemble their own fajitas.
   Look for The tortillas should be soft and pliable.
   Tip Add extra salsa or cheese on top if desired.

The shredded steak is mixed into the creamy salsa sauce. The mixture is steaming and fragrant. Warm tortillas are on the side, ready to be filled. The texture is tender and saucy, with a balance of tangy, savory, and creamy flavors. Everything is ready to serve immediately.

Common mistakes

One common mistake is stirring the ingredients before cooking, which can cause the dairy to curdle. Another is cooking on high for too short a time, which leaves the meat tough.

Avoid lifting the lid frequently, as this releases heat and extends cooking time. If the sauce is too thin, cook with the lid off for the last 15 minutes to reduce it. Overcooking can make the meat mushy, so check for doneness at the minimum time.

How to tell it’s done

The dish is done when the skirt steak is fork-tender and easily shreds. The internal temperature of the meat should reach at least 145°F (63°C) for food safety, but because it cooks for hours, it will be well above that.

The sauce should be bubbling and slightly thickened, with the cheese fully melted and incorporated. Let the meat rest for at least 3 minutes after shredding.

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