Slow Cooked Mexican Style Shredded Flank Steak

10m
Prep Time
9h
Cook Time
9h 10m
Ready In

Recipe: #152

September 13, 2011



"I use this delicious tender flank steak for stuffing enchiladas and tortilla's. The taste of the seasoning is quite spicy but oh so good. Nothing is wasted in this dish, the liquid from the stock goes into the oven as sauce for baked enchiladas or tortilla's."

Original is 5 servings

Nutritional

  • Serving Size: 1 (306 g)
  • Calories 316.4
  • Total Fat - 15.3 g
  • Saturated Fat - 5.2 g
  • Cholesterol - 117.4 mg
  • Sodium - 120 mg
  • Total Carbohydrate - 5.4 g
  • Dietary Fiber - 1.3 g
  • Sugars - 2.4 g
  • Protein - 37.8 g
  • Calcium - 68.8 mg
  • Iron - 3.4 mg
  • Vitamin C - 11.7 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Place the flank steak in a slow cooker, chop the onion and add to the cooker.

Step 2

Next add your seasoning's and cover with water or stock and cook on low for 9 hours.

Step 3

2 hours before the meat is cooked, in a skillet add the tablespoon of oil and gently fry the green bell pepper strips. When partially cooked add the strips to the slow cooker.

Step 4

Take 2 forks and shred the meat in the cooker, reserving the stock to use as a sauce for baked enchiladas, taco's, burrito's, etc.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Look for flank steak with a good marbling of fat, as this will help keep the steak juicy and tender.
  • If you don't have stock, you can use water and add a beef bouillon cube for extra flavor.

  • Substitute the flank steak with chicken thighs - Chicken is a leaner meat but still has a great flavor. It is also easier to shred than flank steak, making it a great substitute for this recipe.
  • Substitute the red pepper flakes with chipotle powder - Chipotle powder adds a smoky flavor to the dish and is a great substitute for the spicier red pepper flakes. This will give the dish a more subtle flavor that is still packed with flavor.

Vegetarian Version Replace the flank steak with 2 cans of black beans, drained and rinsed. Add more vegetable stock if needed. Omit the cooking oil, and replace with 2 tablespoons of olive oil. Saute the onion and bell pepper in olive oil for 5 minutes before adding to the slow cooker.


Mexican Version Replace the flank steak with 2 cans of diced tomatoes, drained. Add 2 tablespoons of tomato paste, 1 teaspoon of chili powder, and 1/4 teaspoon of cumin. Omit the cooking oil, and replace with 2 tablespoons of olive oil. Saute the onion, bell pepper, and garlic in olive oil for 5 minutes before adding to the slow cooker.


Cheesy Baked Enchiladas: These cheesy baked enchiladas are the perfect accompaniment to the slow cooked Mexican style shredded flank steak. The combination of the savory steak and the creamy cheese and sauce creates a delicious and comforting dish that will please everyone at the table. Plus, it's easy to make and can be prepared in advance.


Mexican Street Corn Salad: This Mexican Street Corn Salad is the perfect side dish to pair with the cheesy baked enchiladas. It's a delicious blend of sweet corn, creamy mayonnaise, and spicy chili powder that adds a crunchy and flavorful contrast to the creamy enchiladas. The combination of the sweet and savory flavors make this a great accompaniment to the Mexican-style flank steak.




FAQ

Q: How long do I need to cook the flank steak?

A: The flank steak should be cooked on low in a slow cooker for 9 hours.



Q: What temperature should I cook the flank steak?

A: The flank steak should be cooked at a low temperature, around 150-170°F.

3 Reviews

ellie

So good! We did cut some of the seasoning in half and also used garlic salt for the seasoning salt -- delicious and so easy. We just put them on tortillas with cheese, sour cream and salsa.. Delicious!

5.0

review by:
(11 Feb 2023)

Gerry

So easy - so good! Love when easy tastes like you've spent all day in the kitchen! Made as posted, came out tender, delicious and oh so good. We served ours using spinach and cheese wraps. Loved every bite, about ready for a repeat. This delicious shredded steak has been added to our family favourites!

5.0

review by:
(13 Dec 2011)

acerast

So delicious and easy! My daughter, who says she doesn't like Mexican food, had seconds. I used the ingredients as instructed except omitted the red pepper flakes to match my family's personal tastes. We ate the beef as strips rather than shredding; it was so very tender and flavorful! This was such a success that we'll make it again. Thanks for posting Tink.

5.0

review by:
(30 Oct 2011)

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Fun facts:

Fun Fact 1: Mexican cuisine has been influenced by the Spanish, French, and Indigenous cultures of Mexico. One of the most famous dishes is the Slow Cooked Mexican Style Shredded Flank Steak, which was first created by the Aztec people of Mexico and is still popular today.

Fun Fact 2: The Slow Cooked Mexican Style Shredded Flank Steak is a favorite of many celebrities, including Mexican-American actor and singer, Eugenio Derbez. He even has a YouTube video dedicated to the dish, where he shares his own special recipe.