Mexican Mashed Beef Filling for Flour Tortillas
Yield
10 servingsPrep
15 minCook
25 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
beef, skirt steak
cut into 2inch wide strips, and long enough to fit in skillet lengthwise, scored at 2inch intervals |
* |
| 2 | tablespoons |
vegetable oil
|
|
| 6 | each |
sweet bell peppers
cut in half, and seeded |
|
| 8 | large |
tomatoes
cut in half |
|
| 13 | Cloves |
garlic
|
*
|
| 1 | x |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
beef, skirt steak
cut into 2inch wide strips, and long enough to fit in skillet lengthwise, scored at 2inch intervals |
* |
| 3E+1 | ml |
vegetable oil
|
|
| 6 | each |
sweet bell peppers
cut in half, and seeded |
|
| 8 | large |
tomatoes
cut in half |
|
| 13 | Cloves |
garlic
|
*
|
| 1 | x |
salt
|
*
|
Directions
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 purée in blender or food processor, a little at a time.
Return puréed 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.
