Mexican Flank Steakbeef, crockpot 2 1-lb flank steaks 1/2 teaspoon salt 1/8 teaspoon garlic salt 1/8 teaspoon pepper 1 each 15 oz-can tamales in sauce 1 teaspoon instant beef bouillon granules 1/4 cup hot water 8 oz tomato sauce 1 dash bottled hot pepper sauce 2 tablespoon cold water 4 teaspoon cornstarch 1 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. |
