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Ingredients
- 3 lrg Skirt steaks, cut into 2-inch wide strips And long sufficient to fit in skillet lengthwise, Scored at 2-inch intervals
- 2 Tbsp. Oil
- 6 x Bell peppers, cut in half and seeded
- 8 lrg Tomatoes, cut in half
- 13 x Cloves garlic Salt
Directions
- In a deep skillet, brown meat in oil, a few pcs at a time. When all meat is browned, return to pan. Add in peppers, tomatoes with skin side up and garlic. Season with salt. Cover pan and cook over low heat about 1 hour or possibly till meat os fork tender. Let cold. When cold sufficient to handle, shred beef and put in bowl. Take remaining ingredients in pan and puree in blender or possibly food processor, a little at a time. Return pureed mix and meat to skillet. Heat till mix is bubbling, reduce heat and simmer approximately 30 min more. Test for any seasoning adjustments. Should have a good garlic flavor. Add in more fresh, pressed garlic if necessary.
- Serve with warm flour tortillas. Can be scrambled with Large eggs for breakfast tacos. Can be frzn.
- Yield: 10 to 12 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1011g | |
| Recipe makes 2 servings | |
| Calories 424 | |
| Calories from Fat 185 | 44% |
| Total Fat 20.92g | 26% |
| Saturated Fat 3.28g | 13% |
| Trans Fat 0.35g | |
| Cholesterol 26mg | 9% |
| Sodium 77mg | 3% |
| Potassium 2311mg | 66% |
| Total Carbs 43.62g | 12% |
| Dietary Fiber 14.1g | 47% |
| Sugars 29.72g | 20% |
| Protein 19.83g | 32% |
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