Thia is one of my favorites that I found online. I serve it with tortillas and also make a pot of Mexican rice with it. It might sound like a weird recipe but it is delicious. You can adjust the spice heat to your liking.

MEXICAN FLANK STEAK

2 1 lb flank steaks
1/2 teaspoon Salt
1/8 teaspoon Garlic salt
1/8 teaspoon Pepper
1 15 oz can Tamales in sauce (Hormel is what I have found)
1 teaspoon Instant beef bouillon -- Granules
1/4 cup Hot water
8 ounces Tomato sauce
dash Bottled hot pepper sauce
2 tbsp Cold water
4 tsp Cornstarch
Shredded monterey jack Cheese
Pound meat on both sides with 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 meat, sprinkle cheese atop each roll.