MEXICAN FLANK STEAK

Mexican Flank Steak image

Number Of Ingredients 12

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2 pounds beef flank steaks
1/2 teaspoon salt
1/8 teaspoon garlic salt
1/8 teaspoon black pepper
1 (15-ounce) can tamale in sauce
1 teaspoon beef bouillon granules
1/4 cup hot water
1 (8-ounce) can tomato sauce
dash hot pepper sauce, (Tobasco)
2 tablespoons cold water
4 teaspoons cornstarch
Monterey Jack cheese

Steps:

Pound meat on both sides with meat mallet sprinkle with salt, garlic salt, and pepper. Unwrap tamales 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 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 meat, sprinkle cheese atop each roll.

Nutrition Facts : Nutritional Facts Serves