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Source: America's Favorite Food Associations

Mexican Flank Steak
A delicious meal!
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Serves: 6
Prep Time: 20 minutes
Cook Time: 8-10 hours
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2 pounds flank steak
1/2 teaspoon salt
1/8 teaspoon garlic salt
1/8 teaspoon pepper
15 ounces tamales, in sauce
1 teaspoon beef bouillon granules, instant
1/4 cup hot water
8 ounces tomato sauce
dash hot pepper sauce
2 tablespoons cold water
4 teaspoons 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 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.





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