Slow Cooked Mexican Style Shredded Flank Steak Food

SLOW-COOKED FLANK STEAK

Steps:

• In a skillet, brown steak in oil; transfer to a 5-qt. slow cooker. In the same skillet, saute onion for 1 minute. Gradually add water, stirring to loosen browned bits from pan. Add remaining ingredients; bring to a boil. Pour over the flank steak. Cover and cook on low until the meat is tender, 4-5 hours. Slice the meat; serve with onion and pan juices.

SLOW-COOKED STEAK FAJITAS

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.

SLOW COOKED MEXICAN STYLE SHREDDED FLANK STEAK

Steps:

• Layer the sliced flank steak in a slow cooker, chop the onion and add to the cooker.
• Next add your seasonings and cover with the water or stock. Cook on low for 9hrs.
• 2hrs before the meat is cooked, in a skillet add the tablespoon of oil and gently fry the green pepper strips.
• When partially cooked add the strips to the slow cooker.
• Take 2 forks and shred meat in the cooker, reserving the stock to use as a sauce for baked enchiladas, taco's, burritos, etc.

MEXICAN STYLE TAMPIQUENA STEAK

Steps:

• Mix together the vegetable oil, garlic, lime juice, salt, black pepper and white onion.
• Coat the meat with the onion mixture, cover and marinate in the refrigerator for 24 hours.
• Preheat the oven to 350°F
• Spread the tortillas with enchilada sauce (reserving a little), fill with cheddar cheese (reserving a little) and roll up over the cheese.
• Place the filled tortillas in an ovenproof dish. Spread with the remaining enchilada sauce and sprinkle over the reserved Cheddar.
• Bake in the oven for 5-10 minutes until the cheese has melted.
• Meanwhile, preheat a grill or griddle pan until very hot. Cook the steak on the grill or griddle until cooked to taste.
• Serve the freshly grilled steak with the tortillas and guacamole, garnishing with the green chili.

BROILED FLANK STEAK (NO MARINADE) MEXICAN STYLE

Steps:

• In a small bowl, combine the sauce ingredients and blend. Refrigerate until ready to serve.
• In another small bowl, combine the other ingredients for the steak (except the steak).
• Brush the steak ingredients on one side of the steak and broil 6 inches from the heat, for 10 minutes.
• Turn the steak over and brush the other side with the steak ingredients and broil 6-10 minutes longer, until done to your liking.
• Let meat stand for 5 minutes, after it is done, before thinly slicing the meat across the grain.
• Serve with the chilled sour cream sauce.

PINEAPPLE BBQ FLANK STEAK FOR SLOW COOKER

Steps:

• Place shredded potato over bottom of cooker.
• Arrange meat on top.
• Combine rest of ingredients and pour over meat.
• Cover and cook on high 6-7 hours.

CARNE DESMECHADA (SHREDDED FLANK STEAK)

Steps:

• Boil flank steak, potato, and salt in a covered pot till steak is fully cooked.
• When done, drain and shred the steak (I do this by hand).
• Preheat oil in a large skillet over med heat.
• When oil is heated, place all ingredients (except ketchup) in oil and sauté until the onion is translucent.
• If desired, stir in a little ketchup to give it a little kick.
• Serve with hot rice.