Mexican Flank Steak

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• Categories
• Beef
• Cheese
• Meat
• Mexican

Ingredients

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 meat, sprinkle cheese atop each roll.