James's Tamale Stuffed Steaks
2 1-lb flank steaks
1/2 tsp salt
1/8 tsp garlic salt
1/8 tsp pepper
1 each 15 oz-can tamales in sauce
1 tsp instant beef bouillon granules
1/4 cup hot water
8 oz tomato sauce
1 dash bottled hot pepper sauce
2 tbsp cold water
4 tsp cornstarch
1 shredded Monterey jack cheese
Pound meat on both sides with meat mallet; sprinkle with salt, garlic
salt and pepper. Unwrap tamales; 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.
I die hard, but I am not afraid to go.
- George Washington's last
words, 1799