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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, heavy pan with a lid, over medium heat, sauté onions, Ro-tel, red chili flakes, Tabasco, black pepper and cumin, adding a little water only as needed to keep the mixture from sticking. | 2. Stir frequently, cooking until the onion is translucent and tender. | 3. Add tomatoes with their liquid and stir well. | 4. Cook for 3-5 minutes. | 5. There won't be much liquid at this point. | 6. Add beef. | 7. Reduce heat to simmer, cover pot and cook, stirring occasionally, for 1-1/2 hours or until beef is thoroughly tender. | 8. When beef has cooled, refrigerate overnight. | 9. The next day, shred beef pieces, using fingers. | 10. Skim and fat from cooking juices and return beef to pan. | 11. Reheat over low heat and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yellow onion	1		chopped	-	-	-	-
tomato green chilies	1/2	cup	diced drained mild	-	-	-	-
red chili pepper flake	1	teaspoon	crushed	-	-	-	-
tabasco sauce	1	tablespoon		-	-	-	-
black pepper	1/2	tablespoon	ground	8.6595	2.2063	0.3585	0.1125
cumin	1/4	teaspoon	ground	1.9688	0.2323	0.0935	0.1169
tomato juice	1	cup	canned diced	41.31	8.5779	2.0655	0.7047
beef	2		round cut	1060.8024	0.0	209.1685	24.3894

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