tamales in sauce, 15 ounces
instant beef bouillon granules
hot pepper sauce
monterey jack cheese, shredded
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 crockery cooker; dissolve bouillon in the hot water; combine with tomato sauce and hot pepper sauce.
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.