Slow Cooker Mexican Steak (Bistec a la Mexicana)
Combining pieces of tender steak, fresh tomatoes, onion, jalapeno peppers, and spices, Slow Cooker Mexican Steak (Bistec a la Mexicana) is incredibly easy to make and so full of flavor! Serve this saucy Mexican dish as a stew with rice & beans or warm tortillas, or use it to make tacos or burritos. No matter how you serve it, this recipe will soon be a family favorite!
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Ready for a soul-warming dish that will satisfy your cravings for authentic Mexican food? Slow Cooker Mexican Steak (Bistec a la Mexicana) will do just that!
Normally made on the stove with a tender cut of beef like top sirloin, I have adapted this wonderful Mexican dish to be made in a slow cooker.
The end result is so incredibly flavorful AND it is easy to make!
What is Mexican Steak (Bistec a la Mexicana)?
Bistec a la Mexicana or Mexican-Style Steak is a saucy steak dish/stew that is made with a tomato-based sauce.
The sauce usually includes tomatoes, spicy chile peppers like jalapenos or serranos, and onion.
Those ingredients also happen to be the colors of the Mexican flag (red, green, white)!
Ingredients needed to make this recipe (scroll down to recipe card for complete recipe):
- Beef strips or cubes – (read below about beef options)
- Tomatoes
- Onion
- Garlic
- Jalapeno peppers
- Serrano pepper – optional
- Spices – cumin, pepper, salt
- Bay leaf
- Water
- Cornstarch
- Better than Bouillon
- Cilantro – garnish
How to serve Bistec a la Mexicana?
Bistec a la Mexicana (Mexican Steak) can be served as a stew with warm corn or flour tortillas or as a saucy entree with rice and beans.
Sometimes we use a slotted spoon and use the meat to make tacos or burritos. So good!
Condiments for Mexican steak:
- Sour cream
- Salsa (either store-bought or homemade)
- Avocado or guacamole
- Chopped cilantro
- Pickled jalapenos
- Hot Sauce (click here if you want to make your own)
- Cheese (cotija is my favorite)
What kind of steak is best?
I have made this recipe with both round steak and beef stew meat with excellent results.
You can use top sirloin, however, it’s more cost-effective to use a tougher cut of meat as it will turn out super tender.
Sirloin steak is ideal when making Bistec a la Mexicana in a skillet on the stove.
Is Bistec a la Mexicana spicy?
The spice level of the dish depends on the amount of jalapenos you use.
For a milder version, omit the serrano pepper and reduce the amount of jalapeno.
Make sure to remove the seeds and membranes from the jalapenos.
How long is Mexican Style-Steak good for?
Leftovers can be stored in an air-tight container in the refrigerator for up to 3-4 days.
It can also be frozen in a freezer-safe container for 2-3 months.
Is Bistec a la Mexicana gluten-free?
This recipe uses Better than Bouillon, which according to their website, is made in a facility where wheat ingredients are housed, therefore, they cannot certify that any ingredient is gluten-free.
(Photo above) I used a slotted spoon to strain the juices to make tacos. I later added guacamole, cilantro, and cotija cheese to the tacos.
Looking for more Mexican slow cooker recipes? Here are some favorites:
- Slow Cooker Mexican Beef Barbacoa
- Slow Cooker Chicken Fajita Tacos
- Easy Slow Cooker Chile Colorado
- Slow Cooker Refried Pinto Beans (shown below)
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NOTES:
- The 6 servings for this recipe are based on it being served with side dishes. To be eaten alone, it would probably serve 4.
- If you’re looking for a tortilla warmer like mine below with the Dia de Los Muertos design, Amazon has lots of pretty patterns to choose from.
Slow Cooker Mexican Steak (Bistec a la Mexicana)
Equipment
- 6-quart slow cooker
- small bowl
Ingredients
- 2 lbs. round steak cut into small pieces (see post regarding other types of beef)
- 3 large tomatoes chopped (I use vine-ripened tomatoes)
- 1 yellow onion sliced
- 2 jalapeno peppers diced
- 1 serrano pepper optional (use if you like spicy)
- 2 garlic cloves minced
- 1 tsp. cumin
- 1/4 tsp. black pepper
- 1 tsp. sea salt
- 1 bay leaf
- chopped cilantro garnish
Bouillon cornstarch slurry
- 2 tsp. water
- 1 tsp. cornstarch
- 2 tsp. Better than Bouillon roasted beef flavor
Instructions
Bouillon Cornstarch Slurry
- In a small bowl, make the "bouillon cornstarch slurry" by adding the water to the cornstarch and mixing until completely smooth and blended, then add the Better than Bouillon paste and mix it with the cornstarch slurry. It will be thick. Set slurry aside until later.
Prepare slow cooker ingredients
- Add your meat to the slow cooker, followed by the cumin, pepper, salt, tomatoes, onion, garlic, jalapenos, bay leaf, and serrano if you are using one. Add the bouillon cornstarch slurry and stir everything so it's combined well. (You do not need to add liquid, it will create its own juices!)
- Cook on low for 7-8 hours or until the meat is tender.
- Sprinkle the cilantro over everything and enjoy! This is great as a Mexican stew served with tortillas or rice & beans. Also great served with a slotted spoon (so the juices drain) for tacos and burritos.
Did you make this recipe? Rate it and let me know in the comments below! ♥
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