Mexican Style Steak
|Beef round steak||1 1⁄2 Pound, cut into serving size pieces|
|Garlic powder||1⁄8 Teaspoon|
|Canned tamales in sauce||15 Ounce (1 Can)|
|Canned enchilada sauce||10 Ounce (1 Can)|
Pound steak on both sides; sprinkle with garlic powder.
In skillet brown steak in hot shortening.
Drain off fat.
Drain tamales, reserving sauce.
Unwrap tamales and cut in thirds; set aside.
Combine reserved tamale sauce, enchilada sauce, and 1/4 cup water.
Pour over steak in skillet.
Cover, simmer till meat is tender, about 45 minutes.
Add tamale pieces and cook 10 minutes more.