Tender Slow-Cooked Mexican Flank Recipe
Flank steak is normally a tougher cut of meat, and to cook it well requires some time and some love. With the recent economic turmoil around the world, a lot of people are looking for cheaper meal alternatives, so here is a really fantastic way of cooking a cheaper cut of meat that the family will love!
Recipe Preparation: cooking & baking
Recipe Serves: 6
Ingredients for Mexican Flank Steak Recipe
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
Mexican Flank Steak Preparation
Pound meat on both sides with 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; and continue cooking & baking 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 meat, sprinkle cheese atop each roll.
