RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	7.6212
Energy (kCal)	262.3918
Carbohydrates (g)	54.0972
Total fats (g)	6.0204
Fatty acids, total saturated 20:0 (g)	0.0088
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1476
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.2756
Tocopherol, beta (mg)	0.0607
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.1536
Tocopherol, delta (mg)	0.0460
Arginine (g)	0.2083
Proline (g)	0.3443
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.2326
Adjusted Protein (g)	0.0000
Cystine (g)	0.0618
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	5.9190
Copper, Cu (mg)	0.5536
Maltose (g)	0.0000
Zinc, Zn (mg)	1.9810
Total lipid (fat) (g)	6.0204
Vitamin K (phylloquinone) (g)	68.3282
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1157
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	49.1132
Folate, total (g)	51.5037
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	6849.3751
Energy (kcal)	262.3918
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0436
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0485
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	19.5794
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.5281
Vitamin C, total ascorbic acid (mg)	78.1196
Lutein + zeaxanthin (g)	479.5386
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1883
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	134.9492
Fatty acids, total saturated 16:0 (g)	0.5082
Carbohydrate, by difference (g)	54.0972
Vitamin D (IU)	0.0000
Fructose (g)	3.8059
Fluoride, F (g)	5.5312
Aspartic acid (g)	0.6826
Tyrosine (g)	0.0894
Potassium, K (mg)	1193.1698
Fatty acids, total saturated 12:0 (g)	0.0286
Vitamin A, RAE (g)	343.3436
Serine (g)	0.1324
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1635
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0088
Fatty acids, total saturated 14:0 (g)	0.0333
Histidine (g)	0.0793
Isoleucine (g)	0.1483
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	4.0788
Water (g)	1499.8296
Fatty acids, total saturated 8:0 (g)	0.0012
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	3548.8185
Sodium, Na (mg)	1710.8503
Iron, Fe (mg)	13.7328
Energy (kJ)	1090.8908
Ash (g)	8.9791
Caffeine (mg)	0.0000
Glycine (g)	0.1873
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0022
Fatty acids, total saturated 18:2 undifferentiated (g)	1.8443
Fatty acids, total polyunsaturated (g)	1.9937
Vitamin E (alpha-tocopherol) (mg)	8.6405
Sucrose (g)	0.1673
Vitamin B-6 (mg)	0.7326
Fatty acids, total trans-polyenoic 13:0 (g)	0.0043
Fatty acids, total saturated 6:0 (g)	0.0022
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1703
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0017
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	5751.3711
Starch (g)	0.0000
Pantothenic acid (mg)	0.4567
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2304
Folate, food (g)	51.5037
Fatty acids, total saturated 20:1 (g)	0.0276
Fatty acids, total monounsaturated (g)	2.5576
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0022
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	32.4039
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.7599
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	395.6553
Fatty acids, total saturated 10:0 (g)	0.0051
Galactose (g)	0.0092
Tocotrienol, gamma (mg)	0.4560
Alanine (g)	0.1763
Glutamic acid (g)	1.3546
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	561.1602
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.2350
Folate, DFE (g)	51.5037
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	24.7420
Tryptophan (g)	0.0414
Threonine (g)	0.1365
Fatty acids, total polyunsaturated 18:1 c (g)	0.5416
Manganese, Mn (mg)	1.5076
Protein (g)	7.6212
Cryptoxanthin, beta (g)	559.0375
Fatty acids, total saturated 18:1 undifferentiated (g)	2.4864
Betaine (mg)	1.2478
Phosphorus, P (mg)	191.8422
Tocopherol, gamma (mg)	2.1101

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Latin American >> Mexican >> Mexican
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 250°F. | 2. Place pork roast in a large Dutch oven. | 3. Add remaining ingredients and stir to mix well. | 4. Cover and bake in the oven for 7-8 hours or until beans are tender. I usually put it in the night before and cook overnight. Sometimes it takes a bit longer the next day, depending on how cold the ingredients are and how old the beans are! | 5. (Check from time to time and add more water if mixture gets too dry). | 6. When done, remove the meat from the pan and shred in bite-size pieces. (I find just stirring it well when it is done breaks up the meat sufficiently). | 7. Return meat to pan and stir. | 8. This should be the consistency of chili. | 9. Season to taste. | 10. To assemble, place a warm tortilla on a plate, top with Mexicali meat. | 11. Top with choices of condiments, fold in edges, and roll loosely. | 12. Chef Note: This is a perfect dish for OAMC/Bulk cooking. Freeze meal-sized portions in rigid freezer containers or Ziplock freezer bags. To use, defrost and reheat in microwave or on stovetop. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork roast	1	boneless	boneless	-	-	-	-
pinto bean	1	lb	dried	-	-	-	-
water	4	cups		0.0	0.0	0.0	0.0
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
cumin seed	2	tablespoons		45.0	5.3088	2.1372	2.6724
chili powder	2	tablespoons		45.12	7.952000000000001	2.1536	2.2848
oregano	5	teaspoons	dried	13.25	3.446	0.45	0.214
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
cayenne pepper	1/2 - 1	teaspoon		0.0	0.0	0.0	0.0
tomato	1	can		40.2099	8.6898	1.9658	0.4468
green chilies	1	can	diced	97.1514	24.0	0.0	0.0
salt	1	tablespoon		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
flour tortilla	24 -36		warmed	-	-	-	-
cheese			grated	-	-	-	-
onion			chopped	-	-	-	-
olive				-	-	-	-
salsa				-	-	-	-
cream			sour	-	-	-	-
guacamole				-	-	-	-
lettuce			chopped	-	-	-	-
tomato				40.2099	8.6898	1.9658	0.4468

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

Cooking in progress....

Mexicali Meat Burritos