Mexicali Round Steak Recipes

SLOW-COOKER TEX-MEX ROUND STEAK

Steps:

• Spray 3 1/2- to 6-quart slow cooker with cooking spray. Cut beef into 6 pieces; place in slow cooker.
• In large bowl, mix remaining ingredients except cheese; pour over beef. Cover; cook on Low heat setting 8 to 9 hours or until beef is tender. Sprinkle with cheese.

MEXICAN ROUND STEAK BURRITOS

Steps:

• Preheat oven to 300.
• Saute onions in olive oil over medium heat in large dutch oven until softened. Remove and reserve onions. Add beef and brown on all sides.
• Add cilantro, corn, beef broth, salsa and beans. Bring to boil.
• Remove dutch oven from heat and place in oven.
• Cook for 3 hours.
• While meat is cooking, cook rice in 3 cups of water for 12 minutes.
• When meat is done, shred and load up tortillas with meat mixture, rice and top with cheese.

PAN-SEARED ROUND STEAKS WITH MEXICAN SEASONING

Steps:

• Combine all dry seasonings in a small mixing bowl. Dust round steaks evenly on both sides with seasoning blend.
• Heat cast iron skillet over medium-high heat. Add oil, heat until it runs quickly in the pan and begins to shimmer. Sear steaks in batches to avoid crowding the pan, searing 1 - 2 minutes per side.
• Allow steaks to rest on a serving platter, tented with foil 5 minutes before serving.

MEXICALI ROUND STEAK

Steps:

• Cut beef into 6 pieces.
• Place in slow cooker.
• Combine remaining ingredients, except cheese, and pour over beef.
• Cover and cook on low for 8 to 9 hours.
• Sprinkle with cheese before serving.
• Serve vegetables over cooked white rice.

SLOW COOKED MEXICAN ROUND STEAK

Steps:

• Trip any excess fat off of the round steak and place in a slow cooker.
• Mix together corn, onion, salsa, and beans and pour over meat.
• Cook on low for 7-8 hours.
• Cut meat into chunks or shred and serve with tortillas, cheese, and other additional toppings.