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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large pot (4 quarts or larger) on high heat combine the lard, your cubed steak, bacon and pepper. Sear your steak. Stir frequently to prevent the meat from burning. | 2. When meat is seared, reduce heat to medium high and add all ingredients, except the vinegar. If you are going to stretch the dish with potatoes, add them at this point and add the bouillon cubes when some of the fluid begins to cook out of your potatoes. This will make it easier for the bouillon cubes to dissolve. | 3. Stir constantly for about five minutes. **If adding potatoes, stir until your potatoes are cooked, and you are just beginning to make mashed potatoes. | 4. Add Vinegar and reduce heat somewhere between medium-low and low, stirring periodically. Reduce the fluid in the pot so your taco filling will not be too wet for your tortillas. | 5. Warm your tortillas and serve plain or with any (or all) of the following -- Mexican table cream, cilantro & onions, salsa. ** If you make this without the potatoes, you might consider using two tortillas per taco. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
steak be	1 1/2	can	substituted	-	-	-	-
lard	2	tablespoons	substituted	230.912	0.0	0.0	25.6
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
bell pepper	1			-	-	-	-
tomato	1			22.14	4.7847	1.0824	0.24600000000000002
bacon	2 -3		sliced	0.0	0.0	0.0	0.0
cilantro leaf	1/4	cup	picked	0.92	0.1468	0.0852	0.0208
salt	2	teaspoons		-	-	-	-
vinegar	2	tablespoons		6.257999999999999	0.2771	0.0	0.0
chicken bouillon cube	4			-	-	-	-
potato	1 -3		peeled	-	-	-	-
tortilla	40			-	-	-	-

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