Mexican flank steak

 
                            MEXICAN FLANK STEAK
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Beef                             Crock
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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