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Recipe Name: Machacado (mexican Mashed Beef Filling For Flour Tortilla Submitted by: Administrator
Source: Source Description:
Ethnicity: Mexican Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 2

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

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

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