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Recipe Name: Machacado (mexican Mashed Beef Filling For Flour Tortillas) 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
allmeat is browned, return to pan. Add peppers, tomatoes with skin
side upand garlic. Season with salt. Cover pan and cook over low heat
about 1hour 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 pureein blender or food processor, a little at a time. Return
pureed mixtureand meat to skillet. Heat until mixture is bubbling,
reduce heat andsimmer approximately 30 minutes more. Test for any
seasoningadjustments. Should have a good garlic flavor. Add more
fresh, pressedgarlic if necessary. Serve with hot flour tortillas. Can
be scrambledwith eggs for breakfast tacos. Can be frozen.Yield: 10 to
12 servingsFrom: "Celebrate San Antonio - A Cookbook" by the San
Antonio JuniorForum, 1986. ISBN 0-961917-0-0 Posted: Karin Brewer,
Cooking Echo, 8/92From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 1855
Calories From Fat: 450
Total Fat: 49.7g
Cholesterol: 223.7mg
Sodium: 5212.5mg
Potassium: 6332mg
Carbohydrates: 236.5g
Fiber: 26.9g
Sugar: 15.8g
Protein: 115.7g

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