Categories: Beef, Mexican 
      Yield: 2 servings 
  
      3 lg Skirt steaks, cut into              6    Bell peppers, cut in half 
           -2-inch wide strips                      -and seeded 
           And long enough to fit in           8 lg Tomatoes, cut in half 
           -skillet lengthwise,               13    Cloves garlic 
           Scored at 2-inch intervals               Salt 
      2 tb Oil                             
  
  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 0-961917-0-0 Posted: Karin Brewer, Cooking Echo, 8/92