This is one of my favorites and it is delicious!!!

MEXICAN FLANK STEAK
Serving Size : 6
Preparation Time :0:00
Categories : Crockpot Beef
Amount Measure Ingredient
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
1 teaspoon Instant beef bouillon -- Granules
1/4 cup Hot water
8 ounces Tomato sauce
1-2 dash Bottled hot pepper sauce
2 tb Cold water
4 ts 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. Slice meat roll and serve with rice, beans and tortillas of your choice.