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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the beef in a large pot and cover with cold water by 2 inches. Add bay leaf and salt. Bring liquid to a boil and skim off any foam that rises. | 2. Cover the beef and cook on the lowest setting for 4 hours until the beef is fork tender. | 3. Bring 3 cups water to a boil in a saucepan. While the water is boiling remove the stems and seeds from the chiles. Heat a non stick saute pan on medium heat and toast the chiles stirring constantly. Make sure not to burn the chiles. Toast them for 2 minutes. | 4. Place the toasted chiles in a bowl and pour the boiling water over them. Set aside to soak for 20 minutes. | 5. While the chiles are soaking, place the onion and tomatoes in the pan on medium high heat and cook turning the veggies until blacked on all sides. | 6. After the beef has been cooking for 4 hours remove 4 cups of beef broth and set aside. Drain the beef and set aside in a seperate bowl. | 7. Pour 2 cups of the beef broth in the blender with the tomatoes and onion and blend. | 8. Add the chiles to the tomato mixture in the blender and blend for 5 minutes. | 9. Set the pot you cooked the beef in over medium heat and add the oil. Once the oil is heated add the flour and cook for 3 minutes. Turn the heat down to low and add the chile mixture into the pot as well as the beef that has been drained. | 10. Add the black pepper and the last 2 cups of reserved beef broth and cover. Cook for 30 minutes. | 11. Add the potatoes and give the mix a good stir. Cover and cook an additional 30 minutes or until the meat easily shreds when pushed with a spoon and the potatoes are fork tender. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cross rib roast	2	lbs	cut	806.9352	0.0	179.5204	4.5333
salt	2	tablespoons		-	-	-	-
bay leaf	1			-	-	-	-
garlic clove	2		smashed	806.9352	0.0	179.5204	4.5333
guajillo chilies	10			806.9352	0.0	179.5204	4.5333
onion	1/2			30.0	7.005	0.825	0.075
tomato	2		cut	80.4198	17.3796	3.9316	0.8936
vegetable oil	1/8	cup		234.895	0.0	0.0	27.25
white flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
potato	1		cubed	-	-	-	-

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