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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. . Trim excess fat from beef. Cut beef into 5 or 6 large pieces. Place in 4-quart saucepan with stock, oregano and cumin; bring to boil. Reduce heat to low; cover and simmer 1 1/2 hours. Remove beef and cut into 1/2-inch cubes. Reserve stock and skim off excess fat. | 2. Heat oil in large skillet on medium-high heat. Add onion, bell pepper and garlic powder; cook and stir 4 to 5 minutes or until just tender. Add cooked beef, ancho and chipotle chile peppers, and salt; cook and stir 2 to 3 minutes. Sprinkle with flour; cook and stir 2 to 3 minutes longer. | 3. Gradually add 1 1/2 cups of the reserved stock (including the herbed residue), stirring until thickened. Reduce heat to low. Simmer, uncovered, 15 minutes to blend flavors. | 4. Serve with warmed flour tortillas, refried beans or cooked rice, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef chuck roast	2	lbs	boneless	1958.4044	0.0	276.8966	94.8375
beef stock	1 3/4	cups		299.88	32.6781	11.0691	14.1561
oregano leaf	1 1/2	1/2		-	-	-	-
cumin	1	teaspoon	Ground	7.875	0.929	0.374	0.4677
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
onion	1		chopped	60.0	14.01	1.65	0.15
red bell pepper	1		diced	-	-	-	-
garlic powder	1/2	teaspoon		5.1305	1.1273	0.2565	0.0113
chili pepper	2	tablespoons		7.5	1.7738	0.375	0.0375
chili pepper	1	teaspoon		7.5	1.7738	0.375	0.0375
salt	1/2	teaspoon		-	-	-	-
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207

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