Mexican Flank Steak 2 1-lb flank steaks 1/2 ts Salt 1/8 ts Garlic salt 1/8 ts Pepper 1 15 oz-Can tamales in sauce 1 ts Instant beef bouillon granules 1/4 c 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 slow 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. Back To Crock-Pot Recipes Feel Free To Email Me Anytime Back To The Index Page