Ingredients
- 15 tamales in sauce
- 260 gr flank steaks
- 230 ml tomato sauce
- 60 ml water (hot)
- 30 ml water (cold)
- 12 gr cornstarch
- 5 ml instant beef bouillon
- 1 gr salt
- 1 gr garlic salt
- 1 gr pepper
Shredded monterey jack -Cheese 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.