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!
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.
Tried this recipe?Let us know how it was!