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Carne Deshebrada Al Morron

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)65.5084
Energy (kCal)822.9336
Carbohydrates (g)30.5474
Total fats (g)49.1297
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Fry the onion and pepper in oil. | 2. when cooked add the meat and cook 5 minutes. | 3. In blender blend tomato and garlic and guajillo and salt. | 4. add to the meat cook for 5 more minutes on low. | 5. serve how you like it. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    skirt steak 1/2 lb cut 464.6677 0.0 60.4295 22.8027
    tomato 1 40.2099 8.6898 1.9658 0.4468
    guajillo chilies 2 - - - -
    garlic clove 2 - - - -
    oil 2 tablespoons 224.25599999999997 0.0 0.0717 25.4669
    bell pepper 1 sliced 29.8 6.9136 1.2814 0.2533
    onion 1 chopped 64.0 14.944 1.76 0.16
    salt - - - -

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



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