Mexican flank steak

Mexican flank steak

Mexican flank steak

Mexican flank steak photo 1
Mexican flank steak photo 2
Mexican flank steak photo 3


  • boiling water - 1/4 c
  • garlic salt - 1/8 tsp
  • can tomato sauce - 1 oz
  • dash of bottled hot pepper sauce - 1 item
  • shredded Monterey Jack cheese - 1 item
  • instant beef bouillon granules - 1 tsp
  • beef flank steaks - 2 (1
  • can tamales in sauce - 1 oz

How to make mexican flank steak:

Pound meat on both sides. Sprinkle with garlic salt, 1/2 teaspoon salt and 1/8 teaspoon pepper. Unwrap tamales, place in bowl. Break up slightly with fork. Spread over steaks. Roll up as for a jelly roll. Tie closed. Place in shallow baking pan. Dissolve bouillon in boiling water. Mix with tomato sauce and hot pepper sauce. Pour over meat. Roast in 350° oven for 1 1/4 to 1 1/2 hours, basting often. Remove strings. Top meat with cheese.

Recipe categories: Meat, Beef, North american.

Mexican flank steak
Average rating: 3.7 of 5, total votes: 6
Cook. Time: PT10H20M
Total Time: PT10H20M

Cause of complaint:

Related ingredients:
ground beef, minced onion, black peppercorns, round steak, cut in strips, potatoes, thinly sliced, fryer a nice fat one
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