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  Recipe Home » Crock Pot » MEXICAN FLANK STEAK
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  MEXICAN FLANK STEAK
  Category: Crock Pot
  Author: Ashley
  Date: 1/1/2007
  Hits: 244
Ingredients:
2, 1-pound flank steaks
1/2 tsp. Salt
1/8 tsp. Garlic salt
1/8 tsp. Pepper
1 each 15 oz. can tamales in sauce
1 tsp. Instant beef bouillon granules
1/4 C. Hot water
8 oz. Tomato sauce
Dash bottled hot pepper sauce
2 Tbls. Cold water
4 tsp. Cornstarch
Shredded Monterey jack Cheese
Instructions:
Pound meat on both sides with 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 crock pot crock pot, 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 until thickened and bubbly. Spoon over meat, sprinkle cheese atop each roll.
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