Machacado (mexican mashed beef filling for flour tortillas)

2 Servings

Ingredients

Quantity Ingredient
3 larges Skirt steaks, cut into 2-inch wide strips
And long enough to fit in skillet lengthwise,
Scored at 2-inch intervals
2 tablespoons Oil
6 Bell peppers, cut in half and seeded
8 larges Tomatoes, cut in half
13 Cloves garlic
Salt

Directions

In a deep skillet, brown meat in oil, a few pieces at a time. When all meat is browned, return to pan. Add peppers, tomatoes with skin side up and garlic. Season with salt. Cover pan and cook over low heat about 1 hour or until meat os fork tender. Let cool. When cool enough to handle, shred beef and put in bowl. Take remaining ingredients in pan and puree in blender or food processor, a little at a time. Return pureed mixture and meat to skillet. Heat until mixture is bubbling, reduce heat and simmer approximately 30 minutes more. Test for any seasoning adjustments. Should have a good garlic flavor. Add more fresh, pressed garlic if necessary.

Serve with hot flour tortillas. Can be scrambled with eggs for breakfast tacos. Can be frozen.

Yield: 10 to 12 servings

From: "Celebrate San Antonio - A Cookbook" by the San Antonio Junior Forum, 1986. ISBN 0-961917-0-0 Posted: Karin Brewer, Cooking Echo, 8/92 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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