MEXICAN FLANK STEAK

      Title: MEXICAN FLANK STEAK
  Categories: Crockpot, Meats, Beef
       Yield: 6 Servings
  
       2    1-lb flank steaks
     1/2 ts Salt
     1/8 ts Garlic salt
     1/8 ts Pepper
       1 ea 15 oz-Can tamales in sauce
       1 ts Instant beef bouillon
            -Granules
     1/4 c  Hot water
       8 oz Tomato sauce
         ds Bottled hot pepper sauce
       2 tb Cold water
       4 ts Cornstarch
            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.
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