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CATEGORY CUISINE TAG YIELD
Meats, Grains Mexican Beef, Mexican 2 Servings

INGREDIENTS

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

INSTRUCTIONS

2/23    
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,  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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