| 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: Lestat6663@aol.com
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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