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    Beef: Mexican Flank Steak


    Source of Recipe


    internet

    List of Ingredients




    2 1-lb flank steaks
    1/2 ts Salt
    1/8 ts Garlic salt
    1/8 ts Pepper
    1 ea 15 oz-Can tamales in sauce
    1 t Instant beef bouillon Granules
    1/4 c Hot water
    8 oz Tomato sauce
    ds Bottled hot pepper sauce
    2 tb Cold water
    4 ts Cornstarch
    Shredded monterey jack Cheese

    Recipe



    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 meat, sprinkle cheese atop each roll. Serves 6

 

 

 


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