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Mexican Flank Steak

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Ingredients
  Beef flank steaks 2 Pound, scored (2 Steaks Of 1 Pound Each)
  Salt 3⁄4 Teaspoon
  Garlic salt 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
  Canned tamales in sauce 15 Ounce (1 Can)
  Cooking oil 2 Tablespoon
  Boiling water 1 1⁄4 Cup (20 tbs)
  Tomato sauce 8 Ounce (1 Can / 1 Cup)
  Bottled hot pepper sauce 1 Dash
Directions

Pound meat well on both sides; sprinkle with salt, garlic salt, and pepper.
Unwrap tamales; place in center of steaks, and roll as for a jelly roll.
Brown the rolls in hot oil in a heavy skillet.(Electric skillet 350°.)
Drain excess fat.
Combine remaining ingredients.
Pour over meat.
Reduce heat.
Cover; simmer till tender, basting occasionally, 1 1/2 to 1 3/4 hours.
Before serving, skim off fat.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Braising
Ingredient: 
Beef
Preparation Time: 
5 Minutes
Cook Time: 
120 Minutes
Ready In: 
125 Minutes
Servings: 
2

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4.173685
Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1199 Calories from Fat 639

% Daily Value*

Total Fat 71 g109%

Saturated Fat 25.3 g126.4%

Trans Fat 0 g

Cholesterol 216 mg72%

Sodium 1781.6 mg74.2%

Total Carbohydrates 31 g10.3%

Dietary Fiber 3.2 g12.8%

Sugars 5.9 g

Protein 105 g210.5%

Vitamin A 27.1% Vitamin C 24.8%

Calcium 14.3% Iron 52.9%

*Based on a 2000 Calorie diet

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Mexican Flank Steak Recipe