Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Brown the meat, breaking it up finely in the process. | 2. Drain the juices through a strainer into a bowl and refrigerate til fat solidifies. | 3. Remove the fat and return the juices to a 2 quart saucepan. | 4. Add onions to the juices and simmer til onions are tender. | 5. Add salsa verde, green chilis, salt, garlic powder, and ground cumin to sauce. | 6. Bring to boil and sprinkle with the flour, stirring constantly, boil til slightly thickened. | 7. Return the sauce mixture to the ground meat and combine thoroughly to distribute evenly. | 8. Divide the meat mixture between the 6 ziplock bags and seal. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chuck	6	lbs	ground	3808.0086	8.432	574.7373	165.1044
yellow onion	2		diced	120.0	28.02	3.3	0.3
salt	4	teaspoons		-	-	-	-
garlic powder	1/4	teaspoon		2.5653	0.5637	0.1283	0.0057
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
wondra flour	1	tablespoon		-	-	-	-
salsa verde	2	cans		360.7796	47.976000000000006	0.0	11.9748
green chilies	1	can	diced	97.1514	24.0	0.0	0.0

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