Slow Cooker Mexican Steak (Bistec a la Mexicana)
Combining pieces of tender steak, fresh tomatoes, onion, jalapenos, and spices, Slow Cooker Mexican Steak (Bistec a la Mexicana) is an incredibly flavorful recipe that’s perfect for tacos and burritos, or serve this saucy Mexican dish as a stew with rice & beans or warm tortillas.
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Ready for a soul-warming dish that will satisfy your cravings for Mexican food? Slow Cooker Mexican Steak (Bistec a la Mexicana) will do just that!
Normally made on the stove with a tender cut of beef like top sirloin, I have adapted this wonderful Mexican dish to be made in a slow cooker.
The end result is so incredibly flavorful AND easy to make!
What is Mexican Steak (Bistec a la Mexicana)?
Bistec a la Mexicana or Mexican-Style Steak is a saucy steak dish/stew that is made with a tomato-based sauce.
The sauce includes tomatoes, spicy green chile peppers like jalapenos or serranos, and onion. The colors of these ingredients represent the Mexican flag (red, green, white).
Ingredients needed (scroll down to recipe card for complete recipe):
- Beef strips or cubes – (read below about beef options)
- Tomatoes
- Onion – yellow or white
- Garlic
- Jalapenos or serranos
- Seasonings – cumin, pepper, salt, bay leaf
- Water
- Cornstarch
- Beef Better than Bouillon
- Cilantro – garnish
📍The full recipe with exact ingredient amounts and instructions is on the recipe card at the bottom of the post.
How to serve Bistec a la Mexicana?
This flavorful Mexican dish can be served many different ways:
Condiments for Bistec a al Mexicana:
- Sour cream
- Salsa (either store-bought or homemade)
- Avocado or guacamole
- Chopped cilantro
- Pickled jalapenos
- Cheese (cotija is my favorite)
- Hot Sauce
What kind of steak is best?
I have made this recipe with both round steak and beef stew meat with excellent results.
You can use top sirloin, however, it’s more cost-effective to use a tougher cut of meat as it will turn out super tender.
Sirloin steak is ideal when making Bistec a la Mexicana in a skillet on the stove.
Is Bistec a la Mexicana spicy?
The spice level of the dish depends on the amount of chile peppers you use.
For a milder version, omit the serrano pepper and reduce the amount of jalapeno.
Make sure to remove the seeds and membranes from the peppers.
How long is Mexican Style-Steak good for?
Leftovers can be stored in an air-tight container in the refrigerator for up to 3-4 days.
It can also be frozen in a freezer-safe container for 2-3 months.
Is Bistec a la Mexicana gluten-free?
This recipe uses Better than Bouillon, which according to their website, is made in a facility where wheat ingredients are housed, therefore, they cannot certify that any ingredient is gluten-free.
(Photo above) I used a slotted spoon to strain the juices to make tacos. I later added guacamole, cilantro, and cotija cheese to the tacos.
Looking for more Mexican slow cooker recipes? Here are some favorites:
- Slow Cooker Mexican Beef Barbacoa
- Slow Cooker Chicken Fajita Tacos
- Easy Slow Cooker Chile Colorado
- Slow Cooker Refried Pinto Beans (shown below)
NOTES:
- If you’re looking for a tortilla warmer like mine below with the Dia de Los Muertos design, Amazon has lots of pretty patterns to choose from.
Flavorful Eats is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Slow Cooker Mexican Steak (Bistec a la Mexicana)
Equipment
- 6-quart slow cooker
- small bowl
Ingredients
- 2 pounds round steak or beef stew meat cut into small pieces (see post regarding other types of beef)
- 3 large tomatoes chopped (I use vine-ripened tomatoes)
- 1 yellow or white onion sliced
- 2 jalapeno peppers diced
- 1 serrano pepper diced, optional (use if you like spicy)
- 2 garlic cloves minced
- 1 teaspoon cumin
- 1 teaspoon sea salt or to taste
- 1/4 teaspoon black pepper
- 1 bay leaf
- chopped cilantro garnish
Bouillon cornstarch slurry
- 2 teaspoons water
- 1 teaspoon cornstarch
- 2 teaspoons Better than Bouillon roasted beef flavor
Instructions
Bouillon Cornstarch Slurry
- In a small bowl, make the "bouillon cornstarch slurry" by adding the water to the cornstarch and mixing until completely smooth and blended, then add the Better than Bouillon paste and mix it with the cornstarch slurry. It will be thick. Set slurry aside until later.
Prepare slow cooker ingredients
- Add your beef to the slow cooker, followed by the tomatoes, onion, jalapenos, serrano (if you are using one), garlic, cumin, salt, pepper, and bay leaf. Add the bouillon cornstarch slurry and stir everything so it's combined well. (You do not need to add liquid, it will create its own juices!)
- Cook on low for 7-8 hours or until the meat is tender.
- Sprinkle the cilantro over everything and enjoy! This is great as a Mexican stew served with tortillas or rice & beans. Also great served with a slotted spoon (so the juices drain) for tacos and burritos.
Notes
- The 6 servings for this recipe are based on it being served with side dishes. To be eaten alone, it would probably serve 4.
- Every slow cooker runs differently. Your slow cooker could cook faster or slower. The beef is tender in my slow cooker around 7-8 hours on low.
Did you make this recipe? Rate it and let me know in the comments below! ♥
I also have a fun Facebook group for us foodies to share recipes and talk about food. I’d love to have you! Request to join HERE. Cheers!
My Husband absolutely loved this recipe. He usually hates crockpot meals. I can’t wait to make this again!
I love that he doesn’t usually enjoy crockpot meals, but he enjoyed this! Thank you so much for the kind review!