mexican flank steak
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Member Submitted Recipe
Ingredients For mexican flank steak
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2 lbflank steak
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4 tspcornstarch
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2 Tbspcold water
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1 dashhot pepper sauce
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8 oztomato sauce
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1/4 chot water
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1 tspinstant beef bouillon granules
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1 cantamales in sauce, 15 ounces
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5/8 tsppepper
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5/8 tspgarlic salt
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1/2 tspsalt
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monterey jack cheese, shredded
How To Make mexican flank steak
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1Pound meat on both sides with meat mallet; sprinkle with salt, garlic salt and pepper.
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2Unwrap tamales; place tamales and sauce in bowl.
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3Break up tamales slightly with fork; spread over steaks.
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4Roll up each steak jelly roll style, starting with short side; tie or skewer securely.
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5Place in crockery cooker; dissolve bouillon in the hot water; combine with tomato sauce and hot pepper sauce.
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6Pour over meat.
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7Cover; cook on low heat setting for 8 to 10 hours.
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8Lift out meat rolls; remove strings or skewers.
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9Pour cooking liquid into saucepan; skim off excess fat.
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10Blend the cold water into cornstarch; stir into liquid.
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11Cook and stir until thickened and bubbly.
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12Spoon over meat, sprinkle cheese atop each roll.
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