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Title: Mexican Flank Steak
Yield: 6 Servings

Ingredients

      2    1-lb flank steaks
    1/2 ts salt
    1/8 ts garlic salt
    1/8 ts pepper
      1 ea 15 oz-can tamales in sauce
      1 ts instant beef bouillon
           -granules
    1/4 c  hot water
      8 oz tomato sauce
      1 ds bottled hot pepper sauce
      2 tb cold water
      4 ts cornstarch
      1    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.

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