Mexican Flank Steak
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Features of Mexican Flank Steak
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Served as main course. Non-vegetarian dish.
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Region of Mexican Flank Steak
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Mexican
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Ingredients for Mexican Flank Steak (Click here for measurement conversion)
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2 (1 lb) Flank Steaks
1/2 teaspoon Salt
1/8 teaspoon Garlic Salt
1/8 teaspoon Pepper
1 (15 oz) Can Tamales in Sauce
1 teaspoon Instant Beef Bouillon, Granules
1/4 cup Hot Water
8 oz Tomato Sauce
Dash Bottled hot Pepper Sauce
2 Tablespoon Cold Water
4 teaspoon Cornstarch
Shredded Monterey Jack Cheese
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Method for making Mexican Flank Steak
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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; 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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Comments
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Serves: 6
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