Mexican Flank Steak Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2: 1-lb 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 cup: Hot water,
8 ounce: Tomato sauce,
ds Bottled hot pepper sauce,
2 tbsp: Cold water,
4 tsp: 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.
Source from luhu.jp
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.
Source from luhu.jp