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
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|Serving Size: 1 Serving (2357g)|
|Recipe Makes: 2|
|Calories from Fat: 124 (23%)|
|Amt Per Serving||% DV|
|Total Fat 13.7g||18 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 0mg||0 %|
|Sodium 113.1mg||4 %|
|Potassium 5383.5mg||142 %|
|Total Carbohydrate 101.4g||30 %|
|Dietary Fiber 30.2g||121 %|
|Sugars, other 71.2g|
|Protein 21.9g||31 %|
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Calories per serving: 541
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