Yield: 6 Servings
|2||1-lb flank steaks|
|⅛ teaspoon||Garlic salt|
|1 can||(15 oz) tamales in sauce|
|1 teaspoon||Instant beef bouillon granules|
|¼ cup||Hot water|
|8 ounces||Tomato sauce|
|dash||Bottled hot pepper sauce|
|2 tablespoons||Cold water|
|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, .