Freezer Shredded Beef Fajitas

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut roast or steak into around 4 large pieces. Add beef, onion, bell pepper, diced tomatoes, broth, and garlic to a gallon sized freezer bag or container for instant pot. Then pinch small pieces of ground chorizo and add into mixture. Stir gently to combine.

Step 2

From frozen, transfer to slow cooker. Cook on high for 4-5 hours or low 7 hours. From thawed or freshly made, transfer into slow cooker. Cook on high for 3-4 hours or low 5-6 hours.

Step 3

After cooking in Slow cooker, shred roast, removing any fatty pieces, then place back into pot and stir to combine. Drain excess liquid if desired. Serve meat mixture in warmed tortillas and garnish with fresh lime juice and cilantro.