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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 cut-up beef in a dutch oven or similar large kettle, cover with water and boil with salt, pepper, garlic, onion, and 3-4 bay leaves. Boil until meat is tender. | 2. Remove bay leaves and throw them away. Remove the meat. | 3. Pour the liquid into another container. (I use a good-sized plastic pitcher.). | 4. Stir the chili paste into the liquid. ( Or use 8 ounces of the paste and 8 ounces of made-from-scratch chile sauce. Or if you have an asbestos tongue, skip the commercial stuff entirely!). | 5. Melt shortening in the bottom of the kettle. Add flour and cook until brown, stirring almost constantly. | 6. Add 10 cups or so of the beef stock/chile mixture gradually, while stirring. (It's like making gravy.). | 7. Reduce heat and add oregano, cumin, more garlic, and salt to taste. | 8. Stir in the meat. | 9. DO NOT add tomatoes, tomato sauce, tomato paste, stewed tomatoes, or any other tomato product! | 10. Serve with flour tortillas and refried beans. Or make your own burros and serve it that way. Left overs (if any) freeze well. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef roast	6	lbs	cut cut	3345.6076	0.0	588.6093	111.2483
hatch red chili sauce	16	ounces	Red	403.4667	0.0	89.76	2.2667
bay leaf	4 -6			-	-	-	-
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
pepper			ground	-	-	-	-
flour	1	cup		578.28	126.6054	9.401	2.2436
shortening	1	cup		1812.2	0.0	0.0	205.0
garlic powder	1/4	teaspoon	minced	2.5653	0.5637	0.1283	0.0057
oregano	1 -2	teaspoon	dried	0.0	0.0	0.0	0.0
cumin	1/4 - 1/2	teaspoon	ground	0.0	0.0	0.0	0.0

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