Why You’ll Love This Mexican Flank Steak Recipe
When you sink your teeth into this Mexican Flank Steak recipe, you’ll immediately understand why it’s a favorite in my kitchen. The flavors burst with every bite, thanks to the juicy flank steak and the savory tamales nestled inside.
It’s incredibly tender, practically melting in your mouth after hours of slow cooking. Plus, the rich, tangy sauce elevates the dish, making it perfect for family gatherings or cozy dinners.
This recipe isn’t just about taste; it’s about the joy of sharing a meal that warms the soul and brings everyone together. Trust me, you’ll be craving seconds!
Ingredients of Mexican Flank Steak
When it comes to whipping up a delicious Mexican Flank Steak, the ingredients aren’t just a list—each one plays a special role in making this dish a savory masterpiece. From the tender flank steak to the flavorful tamales and the rich sauce that ties everything together, it’s like a flavor party in your mouth.
Plus, you’ll find that most of the ingredients are staples you might already have in your pantry, which is always a bonus when you’re trying to get dinner on the table without an extra trip to the store. Let’s explore what you’ll need to create this comforting meal.
- 2 (1 lb) flank steaks
- 1/2 teaspoon salt
- 1/8 teaspoon garlic salt
- 1/8 teaspoon pepper
- 1 (15 ounce) can tamales, in sauce
- 1 teaspoon instant beef bouillon
- 1/2 teaspoon hot water
- 8 ounces tomato sauce
- 1 dash hot pepper sauce
- 2 tablespoons cold water
- 4 teaspoons cornstarch
- Shredded Monterey Jack cheese
Now, let’s talk about the ingredients. If you’re anything like me, you might find yourself staring at a can of tamales and wondering if you should make your own.
While homemade tamales are wonderful, using the canned version saves a ton of time and still delivers on flavor. Just make sure to pick a brand that you trust, because the sauce can really elevate the dish!
And don’t stress too much if you can’t find Monterey Jack cheese; other cheeses like cheddar or even pepper jack can work too, adding a different twist to the dish. The important thing is to enjoy the process, because cooking should be fun, not a chore.
How to Make Mexican Flank Steak
Making Tamale-Studded Mexican Flank Steak is like throwing a little fiesta in your kitchen, and trust me, it’s easier than it sounds. First things first, grab those two 1 lb flank steaks and give them a good pound with a meat mallet. It’s a great way to work out any frustrations—just don’t go too hard or you might end up with steak confetti.
Once you’ve flattened them out, sprinkle on 1/2 teaspoon of salt, 1/8 teaspoon of garlic salt, and 1/8 teaspoon of pepper. This seasoning is like a warm hug for the meat, making sure it’s flavorful and tender.
Now for the fun part: the tamales. You’ll need one 15-ounce can of tamales in sauce. Unwrap them and toss them into a medium mixing bowl. Envision this: those little tamales are about to join a very exclusive meat roll club.
Once that’s done, take each seasoned flank steak and roll it up from one short side to the other, just like you’d a jelly roll cake. Secure these meaty masterpieces with string or skewers—don’t worry; it doesn’t have to be pretty.
Now, place your rolled steaks into a slow cooker like they’re lounging in a hot tub. To amp up the flavor, dissolve 1 teaspoon of instant beef bouillon in 1/2 teaspoon of hot water. Combine that with 8 ounces of tomato sauce and a dash of hot pepper sauce, and pour it all over the steaks.
Set your slow cooker to low and let these beauties cook for 8 to 10 hours. Yes, that’s right—give it time. While you wait, you can binge-watch your favorite show or finally tackle that pile of laundry.
Once they’re done, lift those rolls out and remove the ties or skewers. Don’t forget to skim the fat off the cooking liquid, because who wants a greasy sauce? Blend 4 teaspoons of cornstarch with 2 tablespoons of cold water, then add it to the liquid in a saucepan, cooking and stirring until thickened.
Serve your tamale-studded flank steak with that rich broth and a sprinkle of shredded Monterey Jack cheese on top. Just imagine the looks on your friends’ faces when you present this beautiful dish—it’s like you’re a culinary rock star.
Mexican Flank Steak Substitutions & Variations
If you’re looking to mix things up with your Mexican flank steak, there are plenty of substitutions and variations to explore.
Instead of flank steak, try using skirt steak for a similar texture or even chicken for a lighter option. You can swap out the tamales for corn tortillas, creating a different flavor profile.
Feel free to experiment with spices; adding cumin or smoked paprika can elevate the dish.
For a vegetarian twist, replace the meat with grilled portobello mushrooms.
Finally, if you’re in a hurry, using store-bought enchilada sauce can save time without sacrificing flavor.
Enjoy your culinary adventure!
Additional Tips & Notes
Exploring substitutions and variations can really enhance your Mexican flank steak experience.
If you want a spicier kick, consider adding fresh jalapeños or chipotle peppers to the sauce. For a twist, try using pork or chicken instead of flank steak.
If you’re short on time, you can use pre-cooked tamales for a quicker meal. Don’t forget to let the meat rest before slicing; it helps keep the juices in.
Finally, serve it with a side of Mexican rice or a fresh avocado salad for a complete meal. Trust me, these little tips can elevate your dish beyond expectations!