Slow Cooker Beef Roulade Chili

Ingredients:

• 1 flank steak (weight 0.7 - 0.8 kg)
• 0.5 cups lightly salted chicken broth
• 3 tablespoons chili powder
• 1.5 tsp ground cumin
• 1 can (400g) of canned chopped roasted chili peppers
• 1 large poblano pepper, seeded and diced
• 3 corn tortillas, 15 cm in diameter.
• 1 cup grated pepper jack cheese (about 110 g)
• 0.5 cup chopped fresh cilantro
• 1.5 cups frozen roasted corn

Preparation:

1. In a 6-8 quart slow cooker, combine the chicken broth, 2 tablespoons chili powder, 1 teaspoon cumin, tomatoes, and poblano. Tear 1 tortilla into pieces and add to the slow cooker. In a small bowl, combine the remaining 1 tablespoon. chili powder and 0.5 tsp cumin. In another bowl, mix the cheese with 1/4 cup cilantro.
2. Open the steak like a bookTo do this, place the steak on a cutting board with the short side facing you, then cut it horizontally in half, holding the knife parallel to the board without cutting all the way through. Open the steak like a book. If your steak is less than 1 cm thick, don't cut it; instead, lightly pound it with the flat side of a meat mallet until it's about 0.5 cm thick. Season with salt, pepper, and sprinkle with a mixture of chili powder and cumin.
3. Spread the cheese mixture evenly over the steak, press it down, and place the remaining 2 whole tortillas in the center, overlapping slightly. Roll the steak tightly along the long side. Tie with kitchen twine at 4 cm intervals, then tuck in the ends and tie the roll lengthwise. Place it in the slow cooker and spoon some of the sauce on top. Cover and simmer over low heat until the meat is tender and the sauce is simmering, about 7 hours.
4. Transfer the steak roll to a cutting board and let rest for 5 minutes. Stir the corn into the sauce, cover, and continue cooking over low heat until heated through, about 5 minutes, then stir in the remaining 1/4 cup cilantro. Trim the twine and slice the roll thinly. Serve with the sauce.