Serves: 6
Total Calories: 478
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 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 meat, sprinkle cheese atop each roll.
This Mexican Flank Steak recipe is from the Cook'n Fix & Forget Cookbook. Download this Cookbook today.
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