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Mexican Flank Steak

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Submitted by maggyann

YIELD

6 servings

PREP

20 min

COOK

10 hrs

READY

10 hrs

Ingredients

½ 2.5
TEASPOON ML SALT
0.6
TEASPOON ML GARLIC SALT
0.6
TEASPOON ML BLACK PEPPER
15 433.5
OUNCE ML/G TAMALES
canned, in sauce *
1 5
¼ 59
CUP ML WATER
hot
8 231.2
OUNCES ML/G TOMATO SAUCE
ds
2 3E+1
TABLESPOONS ML WATER
cold
4 2E+1
TEASPOONS ML CORNSTARCH
1 1
X X MONTEREY JACK CHEESE
shredded *

Directions

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 until thickened and bubbly.

Spoon over meat, sprinkle cheese atop each roll.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 57g (2.0 oz)
Amount per Serving
Calories 109 29% from fat
 % Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 21mg 7%
Sodium 241mg 10%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 28g
Vitamin A 3% Vitamin C 9%
Calcium 2% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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