Slow-Cooked Mexican Flank Steak Roll-Ups
Indulge in the delicious flavors of Mexico with these Slow-Cooked Mexican Flank Steak Roll-Ups. This dish features tender flank steaks stuffed with tamales, complemented by a rich tomato and spice-infused sauce, and finished with a sprinkle of melted Monterey Jack cheese. Perfect for meal prep or gatherings, this recipe results in juicy, flavor-packed steak that can be enjoyed on its own or served with rice or tortillas. A true crowd-pleaser that brings the taste of Mexican cuisine to your table!
6
Servings
N/A
Calories
12
Ingredients
Ingredients
Flank Steak
2 (1 lb each, pounded and rolled)
Salt
1/2 teaspoon (for seasoning)
Garlic Salt
1/8 teaspoon (for seasoning)
Pepper
1/8 teaspoon (for seasoning)
Tamales in sauce
1 (15 ounce) can (unwrap and mix with its sauce)
Instant Beef Bouillon
1 teaspoon (dissolved in hot water)
Hot Water
1/2 teaspoon (to dissolve bouillon)
Tomato Sauce
8 ounces (to create the sauce)
Hot Pepper Sauce
1 dash (for added spice)
Cold Water
2 tablespoons (to mix with cornstarch)
Cornstarch
4 teaspoons (to thicken the sauce)
Monterey Jack Cheese
to taste (shredded, for serving)
Instructions
1
Begin by tenderizing the flank steaks by pounding them gently with a meat mallet on both sides.
2
Season both sides with salt, garlic salt, and pepper, making sure to rub the spices evenly into the meat.
3
In a medium mixing bowl, unwrap each tamale and combine them with their sauce, mixing well.
4
Lay the seasoned flank steaks flat on a clean surface. Evenly distribute the tamale mixture across each steak.
5
Starting at one short end, carefully roll up each steak tightly like a jelly roll, ensuring the filling stays intact.
6
Secure each rolled steak with kitchen twine or skewers to prevent them from unraveling during cooking.
7
Place the prepared flank steak roll-ups in the slow cooker, arranging them snugly.
8
In a small bowl, dissolve the instant beef bouillon in hot water and mix thoroughly.
9
Combine the dissolved bouillon with the tomato sauce and a dash of hot pepper sauce in a separate bowl.
10
Pour this flavorful sauce over the steak roll-ups in the slow cooker.
11
Cover and cook on low heat for 8 to 10 hours, allowing the flavors to meld and the meat to tenderize.
12
Once cooked, carefully lift the meat roll-ups from the slow cooker and remove ties or skewers.
13
Pour the cooking liquid into a saucepan, skimming off any excess fat, and bring it to a simmer.
14
In a small bowl, blend the cornstarch with cold water until smooth, then add this mixture to the cooking liquid in the saucepan.
15
Cook and stir the sauce over medium heat until it thickens to your desired consistency.
16
To serve, slice the steak roll-ups and ladle the rich broth over them, finishing with a generous sprinkle of shredded Monterey Jack cheese.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Slow-Cooked Mexican Flank Steak Roll-Ups?
They are tender flank steaks stuffed with tamales, slow-cooked in a tomato and spice-infused sauce, and finished with melted Monterey Jack cheese.
How many servings does this recipe provide?
This recipe is designed to serve 6 people.
What type of meat is best for this recipe?
The recipe specifically calls for two 1-lb flank steaks.
How do I prepare the flank steak before rolling?
You should pound the flank steaks gently with a meat mallet on both sides to tenderize them before seasoning.
What seasonings are used for the steak?
The steaks are seasoned with salt, garlic salt, and pepper.
What is the filling for these Mexican steak rolls?
The filling consists of canned tamales unwrapped and mixed with their own sauce.
How do I roll the steak roll-ups?
Lay the seasoned steak flat, distribute the tamale mixture evenly, and roll tightly starting from one short end like a jelly roll.
How do I keep the steak rolls from unraveling?
Secure each roll with kitchen twine or skewers before placing them in the slow cooker.
How long do I cook the steak in the slow cooker?
Cook on low heat for 8 to 10 hours.
What is in the slow cooker sauce?
The sauce is made from beef bouillon, hot water, tomato sauce, and a dash of hot pepper sauce.
How do I make the beef bouillon?
Dissolve 1 teaspoon of instant beef bouillon in 1/2 teaspoon of hot water.
What should I do with the cooking liquid after the steak is done?
Pour the liquid into a saucepan, skim off the fat, and simmer it on the stove.
How do I thicken the final sauce?
Blend 4 teaspoons of cornstarch with 2 tablespoons of cold water and stir it into the simmering cooking liquid until thickened.
What kind of cheese is used for topping?
Shredded Monterey Jack cheese is recommended for the topping.
Is this recipe good for meal prep?
Yes, it is excellent for meal prep as the juicy, flavor-packed steak stores and reheats well.
What are some suggested side dishes for these roll-ups?
They can be served with rice or warm tortillas.
How much tomato sauce do I need?
You will need one 8-ounce container of tomato sauce.
What size can of tamales should I buy?
A 15-ounce can of tamales in sauce is required.
Do I need to remove the kitchen twine before serving?
Yes, carefully remove all ties or skewers after the meat is cooked and before slicing.
How spicy is this recipe?
It has a mild kick from the tamale sauce and hot pepper sauce, which you can adjust to your preference.
Can I cook this on high heat for a shorter time?
While the recipe specifies low heat for 8-10 hours for tenderness, most slow cooker recipes can be adapted to high for 4-5 hours.
How should I slice the steak roll-ups?
Slice the rolls into rounds to reveal the tamale filling before ladling the sauce over them.
What is the texture of the steak after cooking?
The slow-cooking process ensures the flank steak becomes very tender and juicy.
Can I use fresh tamales instead of canned?
Yes, you can use fresh tamales; just ensure you have a bit of extra sauce to mix with them.
What is the purpose of pounding the steak?
Pounding the steak breaks down tough muscle fibers and ensures an even thickness for rolling.
Is there a substitute for Monterey Jack cheese?
Mild cheddar or a Mexican blend cheese would work as good substitutes.
Do I need to brown the meat before slow cooking?
No, this recipe allows you to place the prepared rolls directly into the slow cooker without pre-browning.
How do I prevent the cornstarch from clumping?
Always mix the cornstarch with cold water first to create a smooth slurry before adding it to the hot liquid.
Can I add vegetables to the slow cooker?
While not in the original recipe, onions or bell peppers would complement the Mexican flavors well.
How many tamales are usually in a 15 oz can?
Usually, there are about 6 to 8 tamales, which should be distributed evenly between the two steaks.