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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 120 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. In a stockpot, combine, water, beef and quartered onion. Bring to a boil, reduce heat to medium low, and simmer covered for 1 1/2 to 2 hours, or until meat is very tender. Strain and reserve broth. Shred meat with 2 forks; set aside. | 2. Heat oil in a heavy skillet over medium high heat. Saute chopped onion and bell pepper until tender. Stir in 1 cup of the reserved broth, shredded beef, salsa, cilantro and jalapenos. Cook, stirring occasionally, for 4 to 5 minutes, or until heated through. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	2	quarts		-	-	-	-
beef chuck	3	pounds		1904.0043	4.216	287.3687	82.5522
onion	1		quartered	64.0	14.944	1.76	0.16
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
onion	1	cup	chopped	64.0	14.944	1.76	0.16
green bell pepper	1/2	cup	chopped	14.595	3.197	0.5004	0.1876
green salsa	1	cup		-	-	-	-
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
jalapeno pepper	1	tablespoon	chopped	1.6312	0.3656	0.0512	0.0208

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