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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large frying pan cook all the bacon to a nice crispy texture. | 2. While the bacon is frying place the onion, garlic, tomatillos, bouillon and cilantro in a blender. Squeeze the lime wedges into the blender and mix well so everything inside forms a frothy uniformed consistency. | 3. Remove bacon from the drippings and sear the roast on all sides in the bacon fat. This will ensure that the juices in side the meat are sealed in side. So make sure every raw spot is well browned. | 4. After browning the meat return the bacon to the pan and pour the contents from the blender over the roast. Or transfer everything to a crock pot. | 5. Cover and allow to simmer for 1 hour on the stove. If using a crock pot set for 6-8 hours but add 2 cups of water of beef broth. | 6. Serve over black or pinto beans with grilled corn tortillas and enjoy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chuck roast	2	lbs		1632.0037	0.0	173.8991	104.0856
bacon	10	slices	diced	1167.6	3.5839999999999996	35.336	111.132
onion	1		diced	60.0	14.01	1.65	0.15
garlic clove	5		minced	22.35	4.959	0.9540000000000001	0.075
tomatillo	10		hulled chopped	1451.4973	264.8983	43.5449	46.2665
cilantro	1	cup	de-stemmed	3.68	0.5872	0.3408	0.0832
lime	4		quartered	-	-	-	-
chicken bouillon	2	teaspoons		10.68	0.7204	0.6664	0.5552

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