mexican flank steak

Ingredients For mexican flank steak

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

  • 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.

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