Mexican Flank Steak

Course : Crockpot
Serves: 6
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2 pound flank steaks
1/2 teaspoon salt
1/8 teaspoon garlic salt
1/8 teaspoon pepper
15 ounces tamales in sauce
1 teaspoon instant beef bouillon -- granules
1/4 cup hot water
8 ounces tomato sauce
1 dash Tabasco sauce
2 tablespoons cold water
4 teaspoons cornstarch
1 Cup shredded monterey jack cheese

Preparation / Directions:

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 meat, sprinkle cheese atop each roll.

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