Machacado(mexican mashed beef filling for flour tortillas)

Yield: 2 servings

Ingredients:

3 lg Skirt steaks

Instructions:

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