Best 3 Slow Cooked Mexican Style Shredded Flank Steak Recipes
Prepare to embark on a culinary adventure with our versatile slow-cooked Mexican-style shredded flank steak, a dish that promises to tantalize your taste buds with its rich, smoky, and authentic flavors. Beef lovers, get ready to savor the ultimate comfort meal as we guide you through two delectable recipes that showcase the versatility of this succulent cut of beef. From tacos and burritos to enchiladas and salads, the possibilities are endless. Dive into the world of Mexican cuisine as we explore the art of slow-cooking to achieve fall-apart tender steak infused with a symphony of Mexican spices. Let your kitchen transform into a fiesta of flavors as you create mouthwatering dishes that will leave your family and friends craving for more.
Let's cook with our recipes!
SLOW-COOKED TEX-MEX FLANK STEAK
This flavorful, tender beef dish has been a go-to recipe for many years; it's a meal lifesaver on days when I'm going to be late getting home.-Anne Merrill, Croghan, New York
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium-high heat; brown steak on both sides. Transfer to a 3-qt. slow cooker., Add onion to same skillet; cook and stir 1-2 minutes or until crisp-tender. Add water to pan; cook 30 seconds, stirring to loosen browned bits from pan. Stir in remaining ingredients; return to a boil. Pour over steak., Cook, covered, on low 6-8 hours or until meat is tender. Slice steak across the grain; serve with onion mixture.
Nutrition Facts : Calories 316 calories, Fat 16g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 524mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 34g protein.
SLOW-COOKED STEAK FAJITAS
"We enjoy the flavors of Mexican food, so I was glad when I spotted the recipe for the spicy entree," relates Twila Burkholder of Middleburg, Pennsylvania. "I simmer the beef in my slow cooker...and it always comes out nice and tender."
Provided by Taste of Home
Categories Dinner
Time 8h10m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- 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 until meat is tender, 1-2 hours., 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. If desired, serve with sour cream, salsa, cilantro and lime wedges., Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.
Nutrition Facts : Calories 435 calories, Fat 15g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 897mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 6g fiber), Protein 28g protein.
MEXICAN FLANK STEAK
Make and share this Mexican Flank Steak recipe from Food.com.
Provided by Audrey M
Categories Meat
Time 10h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Pound meat on both sides with a meat mallet then sprinkle with salt, garlic salt and pepper.
- Unwrap each of the tomales and place in a medium mixing bowl with sauce.
- Roll up each steak from one short side to the other side (like a jelly roll cake).
- Tie securely each steak closed with string or skewers.
- Place Flank steak in slow cooker.
- Dissolve bouillon in hot water.
- Combine broth with tomato sauce and hot pepper sauce.
- Pour over steaks.
- Cook on low heat for 8 to 10 hours.
- Lift out meat rolls and remove ties or skewers.
- Pour cooking liquid into saucepan and don't forget to skim off fat.
- Blend the cornstarch in cold water and add to cooking liquid.
- Cook and stir till thick.
- Serve meat with broth and shredded cheese sprinkled on top.
Nutrition Facts : Calories 377.1, Fat 17, SaturatedFat 6.9, Cholesterol 74, Sodium 784, Carbohydrate 17.3, Fiber 2.8, Sugar 2.3, Protein 37
Tips:
- Choose the right cut of beef: Flank steak is a flavorful and affordable cut that is perfect for slow cooking. Look for a flank steak that is about 1 1/2 to 2 pounds in weight and has a good amount of marbling.
- Marinate the steak: Marinating the steak helps to tenderize it and add flavor. You can use a variety of marinades, but a simple one made with olive oil, garlic, cumin, and chili powder works well.
- Cook the steak on low heat: Slow cooking is the best way to cook flank steak. This will help to keep it tender and juicy. Cook the steak on low heat for at least 8 hours, or until it is fall-apart tender.
- Shred the steak against the grain: Once the steak is cooked, shred it against the grain. This will make it easier to eat and will help to prevent it from becoming tough.
- Serve the steak with your favorite toppings: There are many different ways to serve Mexican-style shredded flank steak. Some popular options include tacos, burritos, enchiladas, and tostadas. You can also serve it with rice, beans, and vegetables.
Conclusion:
Slow-cooked Mexican-style shredded flank steak is a delicious and versatile dish that is perfect for any occasion. It is easy to make and can be served with a variety of toppings. So next time you are looking for a tasty and affordable meal, give this recipe a try!
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