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Vaquero Beef Fajitas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.0845
Energy (kCal)200.355
Carbohydrates (g)46.208
Total fats (g)2.688
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Remove the membrane from the skirt steak. | 2. In a plastic baggie, mix together the marinade ingredients, placing the skirt steak in the bag. | 3. Refrigerate for 4-6 hours. | 4. Fire up the grill. | 5. Discard the marinade. | 6. Massage the rub into the steak. | 7. Grill over relatively high heat for 3-5 minutes each side for medium rare to medium. | 8. Move to avoid burning, if necessary. | 9. When done, place it on a platter for ten minutes. | 10. Carve in thin slices against the grain. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    1 1/2 1/2 - - - -
    pineapple juice 1/2 cup unsweetened 66.25 16.0875 0.45 0.15
    extra virgin olive oil 1/4 cup - - - -
    lime juice 1/4 cup 15.125 5.0941 0.2541 0.0424
    cilantro 1/4 cup chopped 0.92 0.1468 0.0852 0.0208
    chili powder 2 tablespoons 45.12 7.952000000000001 2.1536 2.2848
    onion 1 chopped 64.0 14.944 1.76 0.16
    garlic 2 cloves chopped 8.94 1.9836 0.3816 0.03
    tabasco sauce 1 teaspoon - - - -
    jalapeno chopped - - - -
    hungarian paprika 1 tablespoon - - - -
    salt pepper ground - - - -

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



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