Mexican Flank Steak Recipe

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Mexican Flank Steak

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Ingredients

2 lb
flank steak
1/2 tsp
salt
5/8 tsp
garlic salt
5/8 tsp
pepper
1 can(s)
tamales in sauce, 15 ounces
1 tsp
instant beef bouillon granules
1/4 c
hot water
8 oz
tomato sauce
1 dash(es)
hot pepper sauce
2 Tbsp
cold water
4 tsp
cornstarch
monterey jack cheese, shredded

Directions Step-By-Step

1
Pound meat on both sides with meat mallet; sprinkle with salt, garlic salt and pepper.
2
Unwrap tamales; place tamales and sauce in bowl.
3
Break up tamales slightly with fork; spread over steaks.
4
Roll up each steak jelly roll style, starting with short side; tie or skewer securely.
5
Place in crockery cooker; dissolve bouillon in the hot water; combine with tomato sauce and hot pepper sauce.
6
Pour over meat.
7
Cover; cook on low heat setting for 8 to 10 hours.
8
Lift out meat rolls; remove strings or skewers.
9
Pour cooking liquid into saucepan; skim off excess fat.
10
Blend the cold water into cornstarch; stir into liquid.
11
Cook and stir until thickened and bubbly.
12
Spoon over meat, sprinkle cheese atop each roll.

About this Recipe

Course/Dish: Beef, Steaks and Chops
Regional Style: Mexican
Other Tag: Quick & Easy