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.