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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Puerto Rican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim meat and with a knife, make a long deep pocket from both ends to center of meat. | 2. Mix onions, garlic, sweet chili, peppers, oregano, capers, OO, vinegar and salt. | 3. Stuff meat with mixed ingredients alternating with ham and olives. | 4. Sew opening on both ends to center of meat. | 5. In a large pot (caldero) heat oil, sofrito and sauce. Add meat. Cook over moderate high heat. | 6. Add water and bring to a boil, cook until meat is fork tender. | 7. Add potatoes and bring rapidly to a boil. Cook covered for about 1 hour. | 8. Note: You can chop more of the veggies used to stuff and add them at the same time you are adding the potatoes. | 9. Remove meat and boil sauce until tick. | 10. Cut meat in slices and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef eye	5 1/2		round	3715.0751	0.0	527.8399	163.8124
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
garlic clove	2		chopped	-	-	-	-
chili pepper	2		seeded chopped	2.5	0.5913	0.125	0.0125
green pepper	1/2		seeded chopped	14.9	3.4568	0.6407	0.1267
red pepper oil	1	cup	roasted drained chopped packed	-	-	-	-
oregano	1	teaspoon	crushed dried	2.65	0.6892	0.09	0.0428
caper	1	teaspoon		0.6593	0.1402	0.0677	0.0247
salt	1	teaspoon		-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
vinegar	1	teaspoon		1.05	0.0465	0.0	0.0
potato	1 1/2	1/2	quartered	-	-	-	-
tomato sauce	1/4	cup		-	-	-	-
sofrito sauce	3	tablespoons		-	-	-	-
ham	2	ounces	cured lean	138.915	0.0	9.8828	10.6993
pimento olive	12		stuffed	-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
water	6	cups		0.0	0.0	0.0	0.0

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