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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 food processor or blender, process all marinade ingredients until smooth. | 2. Pour into a medium saucepan and simmer, stirring often, until the mixture reduces by 1/2-this may take some time. | 3. Remove from heat and let cool. | 4. Set aside about 1/4 cup of the marinade and store in the fridge separately. | 5. Once cooled, combine remaining marinade with meat and bell peppers,cover and marinate in the fridge 12 hours, turning occasionally. | 6. Drain marinade and discard. | 7. Thread meat and peppers onto metal skewers and grill, turning often and basting with the 1/4 cup reserved marinade, about 20 minutes or until meat is cooked through to your liking. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef sirloin steak	3/4		cut	683.4015	0.0	69.0202	43.2141
pork tenderloin	3/4	lb	cut	408.0009	0.0	70.2102	12.002
red bell pepper	1		seeded cut	-	-	-	-
green bell pepper	1		seeded cut	-	-	-	-
green chili pepper	2		seeded	179.91	42.5487	8.9955	0.8996
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
pimiento	1	can	drained	-	-	-	-
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
garlic	1	clove	crushed	4.47	0.9918	0.1908	0.015
turmeric	1	teaspoon	ground	9.36	2.0142	0.2904	0.0975
salt	1/2 - 1	teaspoon		-	-	-	-
pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375

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