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Prep Time: 20 Minutes Cook Time: 580 Minutes |
Ready In: 600 Minutes Servings: 6 |
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A wonderful way to fix an inexpensive cut of meat. Serve it with rice and Mexican Corn. Ingredients:
2 (1 lb) flank steaks |
1/2 teaspoon salt |
1/8 teaspoon garlic salt |
1/8 teaspoon pepper |
1 (15 ounce) can tamales, in sauce |
1 teaspoon instant beef bouillon |
1/2 teaspoon hot water |
8 ounces tomato sauce |
1 dash hot pepper sauce |
2 tablespoons cold water |
4 teaspoons cornstarch |
shredded monterey jack cheese |
Directions:
1. Pound meat on both sides with a meat mallet then sprinkle with salt, garlic salt and pepper.
2. Unwrap each of the tomales and place in a medium mixing bowl with sauce.
3. Roll up each steak from one short side to the other side (like a jelly roll cake).
4. Tie securely each steak closed with string or skewers.
5. Place Flank steak in slow cooker.
6. Dissolve bouillon in hot water.
7. Combine broth with tomato sauce and hot pepper sauce.
8. Pour over steaks.
9. Cook on low heat for 8 to 10 hours.
10. Lift out meat rolls and remove ties or skewers.
11. Pour cooking liquid into saucepan and don't forget to skim off fat.
12. Blend the cornstarch in cold water and add to cooking liquid.
13. Cook and stir till thick.
14. Serve meat with broth and shredded cheese sprinkled on top.
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