Serving Size : 6
2 1 lb flank steaks
1/2 teaspoon Salt
1/8 teaspoon Garlic salt
1/8 teaspoon Pepper
1 15 ounces Ca tamales in sauce
1 teaspoon Instant beef bouillon
1/4 cup hot water
8 ounces Tomato sauce
1 dash Bottled hot pepper sauce
2 tablespoons Cold water
4 teaspoons Cornstarch
Monterey jack cheese, grated
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.