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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the meat in a large pan and cover with a mixture of stock and water. Add the carrot and half the garlic with salt and pepper to taste. Cover and bring to a boil, reduce heat. Skim the fat then cover and cook the meat gently for about 2 hours until very tender. | 2. Remove pan from heat and let meat cool in its liquid. When cool enough to handle, remove and shred using your fingers and a fork. | 3. Heat the oil in a large skillet, add the remaining garlic, onions, and chilies and fry until lightly colored. Remove from the pan and set aside. | 4. Add the meat to the pan and cook over a medium-high heat until browned and crisp. Transfer to a serving dish. Top with the onion mixture and surround with the tomatoes, radishes, cilantro, scallions, and lime wedges. Serve with warmed tortillas. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef steak	3 1/2	lb		4902.8111	0.0	261.8006	428.401
beef stock				-	-	-	-
carrot	1		sliced	52.48	12.2624	1.1904	0.3072
garlic clove	10		sliced	-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
onion	2		sliced	128.0	29.888	3.52	0.32
anaheim chilies	3		deseeded sliced	-	-	-	-
flour tortilla			warmed	-	-	-	-
tomato	3		ripe diced	186.2069	41.2894	9.7151	1.6192
radish	8		diced	148.48	31.552	6.3104	0.9279999999999999
cilantro	3	tablespoons		0.69	0.1101	0.0639	0.0156
scallion	4		chopped	128.0	29.36	7.32	0.76
lime	1 -2		cut	-	-	-	-

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