Mexican Flank Steak Recipe
Ingredients
| Beef flank steaks | 2 Pound | |
| Salt | 1⁄2 Teaspoon | |
| Garlic salt | 1⁄8 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Canned tamales | 15 Ounce | |
| Instant beef bouillon granules | 1 Teaspoon | |
| Boiling water | 1⁄4 Cup (4 tbs) | |
| Canned tomato sauce | 8 Ounce | |
| Hot pepper sauce | 1 Dash | |
| Shredded monterey jack cheese | 1 Cup (16 tbs) |
Nutrition Facts
Serving size
Calories 394 Calories from Fat 175
% Daily Value*
Total Fat 20 g30.2%
Saturated Fat 8.7 g43.4%
Trans Fat 0 g
Cholesterol 78.6 mg26.2%
Sodium 966.3 mg40.3%
Total Carbohydrates 14 g4.7%
Dietary Fiber 2.5 g10.1%
Sugars 2.7 g
Protein 39 g77.8%
Vitamin A 10.9% Vitamin C 21.4%
Calcium 21.6% Iron 21.3%
*Based on a 2000 Calorie diet
Directions
Unwrap tamales; place in bowl.
Break up slightly with fork; spread over steaks.
Roll up as for jelly rolls; tie closed.
Place in shallow baking pan.
Dissolve bouillon in boiling water; mix with tomato sauce and hot pepper sauce.
Pour over meat.
Bake at 350° for 1 1/4 to 1 1/2 hours, basting often.
Remove strings.
Top meat with cheese.
Crockery cooker directions: Prepare steak rolls as above.
Place in electric slow crockery cooker.
Dissolve bouillon granules in boiling water; combine with tomato sauce and hot pepper sauce.
Pour over meat.
Cover; cook on low-heat setting 8 to 10 hours.
Transfer meat rolls to serving platter; remove strings.
Keep meat rolls warm.
Pour cooking liquid into saucepan; skim off excess fat.
Blend 2 tablespoons cold water with 4 teaspoons cornstarch; stir into liquid.
Cook and stir till thickened and bubbly.
Spoon over meat; sprinkle cheese atop.
Chef
