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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut 1 head of garlic crosswise in half. | 2. Place in large pot with ribs, 3 quarts water and quartered onion. | 3. Bring to boil over high heat. | 4. Reduce heat to medium and simmer uncovered until meat is cooked through, about 50 minutes. | 5. Strain, reserving 6 cups meat broth. | 6. Discard onion and garlic. | 7. Reserve ribs. | 8. Preheat oven to 400°. | 9. Wrap remaining head of garlic tightly in foil and place directly on oven rack. | 10. Place tomatoes and sliced onion on rimmed baking sheet. | 11. Drizzle with 1 tablespoon oil. | 12. Sprinkle with salt and pepper. | 13. Roast garlic, tomatoes and onion until tender, for about 1 hour. | 14. Transfer tomatoes and onion to processor. | 15. Using fingers, squeeze garlic from papery skin into processor. | 16. Blend until smooth. | 17. Set tomato sauce aside place quajillo and ancho chilies in medium bowl. | 18. Add 4 cups reserved meat broth. | 19. Let stand for 30 minutes. | 20. Transfer mixture to processor and blend until smooth. | 21. Strain chili sauce into medium blend until smooth. | 22. Strain chili sauce into medium bowl, pressing on solids in strainer with rubber spatula to exct as much liquid as possible. | 23. Heat remaining 2 tablespoons oil in heavy large pot over medium-high heat. | 24. Add chili ace; simmer for 5 minutes. | 25. Add tomato sauce, cumin, oregano and cloves. | 26. Simmer for 5 minutes. | 27. Add ribs, vinegar and remaining 2 cups meat broth. | 28. Bring to simmer. | 29. Reduce heat to low and simmer uncovered until sauce is thick for about 50 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic	2	heads		-	-	-	-
rib beef	4 1/2			5592.888000000001	0.0	357.4141	450.4928
water	3	quarts		-	-	-	-
white onion	1		quartered	64.0	14.944	1.76	0.16
tomato	3	halved		-	-	-	-
white onion	1/2		cut	64.0	14.944	1.76	0.16
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
guajillo chilies	16		stemmed halved seeded	-	-	-	-
ancho chile	3		stemmed halved seeded dried	-	-	-	-
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
oregano leaf	1	teaspoon	dried	-	-	-	-
clove	1	pinch	ground	0.3596	0.086	0.0078	0.0171
white vinegar	1/2	cup	distilled	21.42	0.0476	0.0	0.0

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