In Mexico, it is base to cook a piece of beef or pork over a low heat to break down the fibers and make it as tender as possible. Using a crock pot is an easy way to use this slow cooking formula to your advantage. You can set up the meal before you leave for the day and come home to a tasty Mexican meal. Replicating the slow cooking done in Mexico lets you recreate all the great flavors you have come to expect from authentic Mexican recipes, yet using a crock pot lets you use the convenience available today so you don't have to tend the formula all day long.
Slow cooked dishes can be served with refried beans, Mexican rice or a salad made of raw fruit or vegetables. You could even put the meat and sauce into a tortilla if you like. You could take the meat in this formula and shred it instead of slicing it if you wish. Recipes from the crock pot can be served any estimate of ways.
Meat Loaf
This formula is not spicy, but it is good to remember that not all Mexican recipes are. If you prefer it to be spicy, naturally add in a cayenne or habanero pepper into the pot when you start it up. Remember that seasonings tend to become muted as they blend in the crock pot, so you may need to adjust your spices before serving. You can even switch out vegetables and use what you have on hand. Potatoes, squash and other vegetables would work just as well. Likewise, you could trade out the beef for a pork roast or some chicken or rabbit. Rabbit is a traditional meat that has been eaten in Mexico for generations and it benefits from the moist, slow cooking in the crock pot.
Recipe for Crock Pot Mexican Flank Steak
What You Need
2-1/2 pounds beef flank steak or other cut of beef 6 canned or fresh tomatillos 14 ounce can whole baby corn on the cob, drained 1 red onion, chopped 3 cloves of garlic, minced finely 1 teaspoon salt 1/8 teaspoon black pepper 1 teaspoon dried oregano 14 ounce can diced tomatoes, undrained 1/4 cup fresh cilantro, chopped
How to Make It
Trim your steak or cut of beef to remove any fat you can see. remove the stem and husk from your tomatillos if they are fresh. Chop them up. Drain the baby corn and place it, the chopped onion, and minced garlic on the bottom of a 3 quart crock pot. Place the beef and tomatillos on top. Season with salt, black pepper, oregano, and cilantro. Pour the diced tomatoes over the top.
Place the lid on the crock pot and set the heat on low. Cook for 6 to 7 hours or until the beef is tender.
When the dish is done, remove the beef and slice it crosswise against the grain until you have strips. Adjust your seasonings to taste and serve vegetables and sauce with the beef.
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