Side Pannel
Mexican Flank Steak #1
Ingredients List
- 2 1-lb flank steaks
- 1/2 ts Salt
- 1/8 ts Garlic salt
- 1/8 ts Pepper
- 1 cn (15 oz) tamales in sauce
- 1 ts 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
Directions
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.
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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