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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 70 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Heat oil in a large pot over high heat; saute rump roast until browned on all sides, about 5 minutes. Add onions and garlic; saute until onions are softened, 4 to 5 minutes. | 2. Stir chili powder, cumin, coriander, cayenne pepper, and bay leaves into meat and vegetables; cook and stir until meat and vegetables are coated in seasonings, about 2 minutes. Add beef stock, enchilada sauce, green chile peppers, and tomato paste; bring to a boil. Reduce heat, cover pot, and simmer until meat is tender, about 50 minutes. | 3. Stir pinto beans into soup, mashing beans to thicken if desired; simmer until heated through, about 5 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
rump roast	1	pound	cut	403.4676	0.0	89.7602	2.2667
onion	2		chopped	128.0	29.888	3.52	0.32
garlic	4	cloves	crushed	17.88	3.9672	0.7632	0.06
chili powder	2	tablespoons		45.12	7.952000000000001	2.1536	2.2848
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
cayenne pepper	1	teaspoon		5.724	1.0193	0.2162	0.3109
bay leaf	2			-	-	-	-
beef stock	3 1/2	cups		599.76	65.3562	22.1382	28.3122
enchilada sauce	1/2	can		42.45	6.891	0.8773	1.2877
green chile pepper	1	can	diced	44.6777	10.3652	1.9211	0.3798
tomato paste	3	ounces		69.7398	16.0827	3.6741	0.3997
pinto bean	2	cans	drained	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.