Recipe - Mache And Beet Salad

3 lg Skirt steaks, cut into
2inch wide strips
And long enough to fit in
skillet lengthwise,
Scored at 2inch intervals
2 tablespoon Oil
6 Bell peppers, cut in half
and seeded
8 lg Tomatoes, cut in half
13 Cloves garlic
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. Can be frozen.

Yield: 10 to 12 servings

From: "Celebrate San Antonio A Cookbook" by the San Antonio Junior
Forum, 1986. ISBN 096191700 Posted: Karin Brewer, Cooking Echo, 8/92

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini