Guisado de Machacado

• 8 oz Alamo Protein Machacado
• 1 onion sliced into strips
• 1 bell pepper sliced into strips
• 4 tomatos cut into large squares 
• 1 jalapeño (or 2-3 for hotter salsa)
• 2 garlic cloves
• Vegetable Oil
• Salt
• Flour or corn tortillas (optional)

Directions

Step 1 Turn on stove to medium heat and place 2 tablespoons of vegetable oil on medium/large pan. 

Step 2 Add half of your sliced onion, 4 diced tomatos, 2 garlic cloves, and jalapeño(s) onto the pan and allow to soften. Season with 1 teaspoon of salt and stir. 

Step 3 Carefully transfer the softened onion, garlic, tomato, and jalapeño into a blender and puree for about 20 seconds at low/medium speed. (If you prefer your salsa with a chunky texture, you can use a mortar and pestle to crush and grind the ingredients). The salsa is now ready. 

Step 4 On a new pan, pour 2 tablespoons of vegetable oil on medium heat. 

Step 5 Add Alamo Dried Beef Machacado to the pan and allow to brown. Add the sliced bell pepper and the rest of the sliced onion. Stir and allow to soften. 

Step 6 Pour your salsa onto the pan and stir thoroughly. Add a small amount of water, as needed, for a juicier texture.  Allow the ingredients to simmer at low heat for about 5 minutes. 

Step 7 Serve your delicious guisado with warm tortillas or enjoy by itself!