Lunch: Keto Skirt Steak Fajitas

This recipe includes superfoods such as:

Apple Cider Vinegar

Health benefits of Keto Skirt Steak Fajitas

Apple cider vinegar will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

Filling
1 small Onion
1 medium Bell Pepper
3 medium Jalapenos
1 small Red Chili Pepper
2 lbs. Skirt Steak
2 tsp. Cumin
1/2 can Whole Tomatos
1 tbsp. Apple Cider Vinegar
3 tbsp. Ketchup
1 tsp. Liquid Smoke
1 tsp. Minced Garlic
Salt & Pepper

Tortillas
1/4 cup Coconut Flour
1 tbsp. Ground Psyllium Husk
2 tbsp. Butter
1/2 cup Chicken or Beef Broth
1 pinch Garlic Powder
1 pinch Seasoning Salt

Instructions

1. Start by doing all the prep. Slice 1 small onion, 1 medium bell pepper, 3 medium jalapenos, and 1 small red chili pepper. Remove the silver skin from the skirt steak if you need to.
2. In a crock pot, add all of the ingredients (spices included). I made a small layer of the 1/2 can whole tomatoes and some onions, then layered the steak on top, and then added the rest of the vegetables.
3. Cook everything for 3-4 hours on low and stir it all up. Replace the lid and cook for an additional 3-4 hours on low.
4. Once your steak is finished, shred it all with 2 forks and start on your tortillas.
5. You can find the tortilla recipe here. Boil the chicken or beef broth and mix it into all the other tortilla ingredients. Once you form a dough, cut out small (or large, depending) circles and fry them in a frying pan on medium-low heat. Stuff the tortillas with whatever mixture you want (I used cream cheese and sriracha) and serve!