Mexican Flank Steak

2 1-lb flank steaks

1/2 ts Salt

1/8 ts Garlic salt

1/8 ts Pepper

1 ea 15 oz-Can tamales in sauce

1 ts Instant beef bouillon

-Granules 1/4 c Hot water

8 oz Tomato sauce

ds Bottled hot pepper sauce 2 tb Cold water

4 ts Cornstarch

Shredded monterey jack -Cheese Pound meat on both sides iwth 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 lmeat, sprinkle cheese atop each roll.