| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mexican | Meat | 6 | Servings |
INGREDIENTS
| 2 | 1-lb flank steaks | |
| 1/2 | ts | Salt |
| 1/8 | ts | Garlic salt |
| 1/8 | ts | Pepper |
| 1 | cn | (15 oz) 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 |
INSTRUCTIONS
Pound meat on both sides iwth meat mallet; sprinkle with salt, garlic salt and pepper. Unwrap tomales; 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. Date: Thu, 6 Jun 1996 01:03:38 -0400 From: [email protected] MC-Recipe Digest V1 #110 From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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