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Mexican Flank Steak
Servings: 6

2 1-pound flank steaks
1/2 ts salt
1/8 ts garlic salt
1/8 ts pepper
15 oz can tamales in sauce
1 ts instant beef bouillon granules
1/4 cup hot water
8 oz tomato sauce
ds Bottled hot pepper sauce
2 tb cold water
4 ts cornstarch
Shredded Monterey Jack cheese

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. Pour
over meat.

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 till thickened and bubbly. Spoon over
lmeat, sprinkle cheese atop each roll.


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