Mexican Round Steak Recipes

ONION AND PEPPER SMOTHERED ROUND STEAK

Steps:

• Combine the meat with the Essence and flour in a mixing bowl and toss to combine.
• Heat the oil in a large cast iron Dutch oven or high-sided skillet over medium-high heat and brown the meat, in batches, until browned on all sides, 4 to 5 minutes. Add 2 cups of the chicken broth and stir, scraping the bottom and sides of the pan to loosen any browned particles. Add the onions, bell peppers, salt, cayenne, and black pepper. Cook, stirring frequently, for 6 to 8 minutes, or until the vegetables are wilted. Reduce the heat to medium. Cover and cook, stirring occasionally, for 15 minutes. Add the remaining cup of broth and continue to cook, uncovered, for about 1 hour longer, or until the meat is very tender and the gravy is thickened and flavorful. Add the parsley and serve immediately over white rice, if using.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

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.

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.

KRIS' AMAZING SHREDDED MEXICAN BEEF

Steps:

• Trim the roast of any excess fat, and cut into four pieces. Rub with black pepper, and place into a slow cooker. Add the onions, green chiles, chili powder, cayenne pepper, garlic powder, cumin, chipotle peppers, and beef bouillon. Pour in enough water to cover 1/3 of the roast.
• Cover, and cook on High until the meat begins to fall apart, about 8 hours. Add water if needed to keep the roast from drying out.
• Turn the slow cooker to Low, and remove meat to a large bowl with a slotted spoon. Shred the meat into bite-sized pieces using two forks. Return the meat to the slow cooker; cook about 20 minutes to reheat before serving.

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.

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.

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.

MEXICAN STEAK AND BEANS

Steps:

• In a resealable plastic bag, combine the first five ingredients. Add the steak; shake to coat. , In a large skillet, cook steak in oil until browned on all sides; drain. Add the celery, onion, water and chili sauce. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Add carrot; cover and simmer for 15 minutes. Stir in green pepper and beans. Cover and simmer 10 minutes longer or until meat and vegetables are tender. Serve with rice if desired.