2 lb. skirt steak, cut in 3" strips
1 med. onion, cut in half & sliced
1 clove garlic, crushed
1/2 sm. bell pepper, sliced (optional)
1 (8 oz.) can tomato sauce
1 tsp. oil
1/2-1 c. water
Salt & pepper to taste

Fry skirt steak in oil until browned on both sides. Remove from skillet and let cool long enough to be able to pound on both sides. Then shred meat into narrow pieces.

In same skillet add onion, garlic and bell pepper; brown until limp. Add shredded meat. Mix well. Add tomato sauce and water. Stir and let simmer for 10 minutes. Add salt and pepper to taste, then simmer 20 minutes more.

Serve with corn tortillas, Spanish rice and refried beans. Hot peppers go well with this dish. Serves 6 generously.