Mexican flank steak #1

Yield: 6 Servings

Measure Ingredient
2 \N 1-lb flank steaks
½ teaspoon Salt
⅛ teaspoon Garlic salt
⅛ teaspoon Pepper
1 can (15 oz) tamales in sauce
1 teaspoon Instant beef bouillon granules
¼ cup Hot water
8 ounces Tomato sauce
\N dash Bottled hot pepper sauce
2 tablespoons Cold water
4 teaspoons Cornstarch
\N \N Shredded monterey jack cheese

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.

Date: Thu, 6 Jun 1996 01:03:38 -0400 From: Lestat6663@...

MC-Recipe Digest V1 #110

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .

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