Mexican Mashed Beef Filling for Flour Tortillas

Yields:	10-12 servings
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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

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.

Very quick and easy to make!!

Reviewed by arleneped