Bonnie ^O^


When I first found this recipe, I knew it was going to be good, but what I didn't know was that it was going to be amazing! There are very few ingredients in this Mexican style steak, just follow the recipe, don't change or add anything. It makes the most wonderful gravy, and the meat is fork tender! I am so pleased to share this recipe with you! Enjoy!

Photo is my own, recipe from net with my changes.

★★★★★ 3 votes
15 Min
1 Hr


1 1/2
pounds lean chuck steak, 1 inch thick, with all fat removed
garlic powder to shake
tablespoons extra virgin olive oil
15 ounce can of hormel tamales in sauce
10 ounce can enchilada sauce, old el paso brand
a little sherry to deglaze the skillet
my recipe for spanish potatoes on this site


1Note: Follow recipe as written. Don't add salt.
2Trim and remove all fat from the steak. Make sure steak is the same thickness, not more than 1 inch thick.
3Lay steak on a cutting board and sprinkle with garlic powder, and flatten with mallet, turn steak over and do the other side.
4In a medium skillet with a tight fitting lid, brown steak in olive oil, get a nice sear on both sides. Make sure the steak just fits in the skillet. Deglaze the skillet with a little sherry and stir the meat around in it.
5Drain tamales, reserving the sauce. Unwrap tamales and cut in thirds, set aside.
6Combine reserved tamale sauce, 10 ounces of enchilada sauce (measure it) and 1/2 cup of water, whisk and pour over steak in skillet.
7Cover and simmer until meat is tender, about 1 hour.
8Add tamale pieces and cook 10 minutes more.
9Serve with Spanish Potatoes, my recipe, this website, and drizzle the gravy over the potatoes and the meat to serve. Enjoy!
10Cook's Tip: The big surprise to me was what happened with the gravy. It becomes dark and rich and the flavor is divine! It also thickens beautifully with no help from me! A definite keeper in this house.

About this Recipe

Course/Dish: Beef, Steaks and Chops
Regional Style: Mexican
Other Tag: Quick & Easy