Mexican Flank Steak Recipe

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Mexican Flank Steak

Kitchen Crew


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2 lb
flank steak
1/2 tsp
5/8 tsp
garlic salt
5/8 tsp
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
monterey jack cheese, shredded


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

About this Recipe

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