Mexican Flank Steak Recipe - Cooking Index
Mexican Flank Steak Recipe - Cooking Index
| 2 lbs | 908g / 32oz | Flank steaks - in two pieces |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/8 teaspoon | 0.6ml | Garlic salt |
| 1/8 teaspoon | 0.6ml | Pepper |
| 1 | Tamales in sauce | |
| 1 teaspoon | 5ml | Instant beef bouillon - granules |
| 1/4 cup | 59ml | Hot water |
| 8 oz | 227g | Tomato sauce |
| 1 | Hot pepper sauce | |
| 2 tablespoons | 30ml | Cold water |
| 4 teaspoons | 20ml | Cornstarch |
| 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. 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 until thickened and bubbly.
Spoon over meat, sprinkle cheese atop each roll.
Source:
LHJ ONLINE
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