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Machacado (mexican Mashed Beef Filling For Flour Tortilla

January 29, 2023

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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