Carne Deshebrada (Shredded Skirt Steak)

My goodness it was a hot day today. Temperatures reached 100.. again

I started my housework before sun..up and the ironing was finished by breakfast. I made quick  work of cleaning the living room so by this afternoon I could sit by the fan and do my knitting.

Old English Furniture Polish Ad
1942

Our old coffee table needed a bit of tlc as its quite old... so I thought I would try Old English Scratch Removing Polish.. and I must say it worked a treat. It had a lovely smell too. I think I will keep in my cleaning basket

Housework done I nipped out into the garden and picked a lovely fresh bell pepper for tonight's dinner

Dinner was another simple yet tasty recipe from "Elena's Famous Mexican and Spanish Recipes" and although the name didn't sound Mexican/Spanish had a lovely warm flavour... and was perfect on our corn tortillas

The only changes I made is that I swapped out the skirt steak (which is quite expensive right now) to the cheaper Flap Meat... and added some Chile powder. I also added the suggested green chilles and it was delicious.

1 Large skirt steak

1 onion, chopped
2 large tomatoes, peeled and chopped
1 green (or red) bell pepper, chopped
1 teaspoon chile powder (optional)
fresh cilantro, 1/4 cup chopped or 1 teaspoon dried cilantro
1 clove garlic
1 small can chopped green chiles

Salt and Pepper to taste

Original Recipe from the Book

• Cut the steak into several pieces and broil just until medium rare. 
• Cool, then shred with a fork and a sharp knife.
• Fry the chopped onions in a little oil until tender. 
• Add the tomatoes, bell pepper, chile powder, cilantro, garlic, chiles, the shredded meat, and about 1/2 cup water. 
• Salt and pepper to taste. 
• Simmer about a half hour, adding a bit more water if needed to keep the mixture moist. 
• Serve wrapped in tortillas with cheese and salsa

Elena's Famous Mexican and Spanish Recipes

by Elena Zelayeta 1944