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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sort through the stew meat, trimming off excess fat, gristle. Cut into 1" pieces. if necessary. | 2. In medium-sized, heavy pot, place enough bacon drippings or melted lard to cover the bottom. Place stew meat, garlic and onion in the pot and saute until the meat is lightly browned. | 3. Add water to cover and add two or three tablespoons of beef bouillon, cumin, pepper and tomato sauce. Cover. Simmer on low heat until meat is tender. | 4. Toward the end of the cooking time (about 1 hr.), add flour to thicken and continue simmering , stirring from time to time, for an additional 10 minute. | 5. Remove from heat and serve with rice and refried beans. Warm flour tortillas also go well with this dish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef stew meat	1			449.05699999999996	35.607	20.0034	25.0837
garlic clove	4		chopped	-	-	-	-
onion	1		grated	64.0	14.944	1.76	0.16
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
tomato sauce	2	cans		-	-	-	-
beef bouillon cube	2			0.7	0.004	0.114	0.022000000000000002
flour				-	-	-	-

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