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Mexican Flank Steak

This Mexican Flank Steak recipe uses Salt, Garlic Salt, Pepper, Tamales In Sauce, and Instant Beef Bouillon Granules. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1/2 tsp
• 1/8 tsp
• 1/8 tsp
• 15 oz
• 1 tsp
• 1/4 cup
• 8 oz
• 2 tbsp

Method (preview)

1. 1

   Pound meat on both sides with meat mallet, sprinkle with salt, garlic salt and pepper.

2. 2

   Unwrap tamales, place tamales and sauce in bowl.

3. 3

   Break up tamales slightly with fork, spread over steaks.

4. 4

   Roll up each steak jelly roll style, starting with short side, tie or skewer securely.

5. 5

   Place in crockery cooker, dissolve bouillon in the hot water, combine with tomato sauce and hot pepper sauce.

6. 6

   Pour over meat.

7. 7

   Cover, cook on low heat setting for 8 to 10 hours.

8. 8

   Lift out meat rolls, remove strings or skewers.

9. 9

   Pour cooking liquid into saucepan, skim off excess fat.

10. 10

    Blend the cold water into cornstarch, stir into liquid.

11. 11

    Cook and stir till thickened and bubbly.

12. 12

    Spoon over lmeat, sprinkle cheese atop each roll.