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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 25 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. Cook the tomatoes and peppers together in a small saucepan, or in the microwave until softened. Place into the bowl of a blender with the garlic clove, and puree until smooth. | 2. Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Season the beef with salt and pepper to taste, then fry in the skillet until no longer pink. | 3. Once cooked, pour in the tomato puree, and add the bouillon cube. Stir until the bouillon cube dissolves, then cook for 3 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	2		chopped	80.4198	17.3796	3.9316	0.8936
chile de arbol pepper	10		chopped	-	-	-	-
garlic	1	clove		4.47	0.9918	0.1908	0.015
vegetable oil	2	teaspoons		78.1547	0.0	0.0	9.0667
beef chuck roast	2	pounds	cut	1632.0037	0.0	173.8991	104.0856
salt pepper	to taste			-	-	-	-
tomato bouillon	1	cube	flavored	-	-	-	-

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