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Machacado (Mexican Mashed Beef Filling for Flour Tortillas)

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

INGREDIENTS

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

INSTRUCTIONS

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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