Mexican flank steak #1
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 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 |
| dash | Bottled hot pepper sauce | |
| 2 | tablespoons | Cold water |
| 4 | teaspoons | 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.
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, .