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Mexican Flank Steak

2 1-lb flank steaks
1/2 ts Salt
1/8 ts Garlic salt
1/8 ts Pepper
1 15 oz-Can tamales in sauce
1 ts 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


Pound meat on both sides with meat mallet; sprinkle with salt, garlic salt and pepper. Unwrap tamales; 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 slow 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 until thickened and bubbly. Spoon over meat, sprinkle cheese atop each roll.

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