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MEXICAN FLANK STEAK
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Crock
Amount Measure Ingredient -- Preparation Method
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2 1-lb flank steaks
1/2 ts Salt
1/8 ts Garlic salt
1/8 ts Pepper
1 ea 15 oz-Can tamales in sauce
1 t Instant beef bouillon
-Granules
1/4 c Hot water
8 oz Tomato sauce
ds Bottled hot pepper sauce
2 tb Cold water
4 ts Cornstarch
Shredded monterey jack
-Cheese
Pound meat on both sides iwth meat mallet; sprinkle with salt, garlic
salt and pepper. Unwrap tomales; place tamales and sauce in bowl.
Break up tamales slightly with fork; spread over steaks. Roll up
each steak jelly roll style, starting with short side; tie or skewer
securely. Place in crockery cooker; dissolve bouillon in the hot
water; combine with tomato sauce and hot pepper sauce. Pour over
meat. Cover; cook on low heat setting for 8 to 10 hours. Lift out
meat rolls; remove strings or skewers. Pour cooking liquid into
saucepan; skim off excess fat. Blend the cold water into cornstarch;
stir into liquid. Cook and stir till thickened and bubbly. Spoon
over lmeat, sprinkle cheese atop each roll.
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