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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rub: Combine all the ingredients in a small bowl. Sprinkle all over the meat; reserve any leftover rub to add to the braising liquid. | 2. Preheat the oven to 325°F. | 3. Heat the oil in a large Dutch oven over medium-high heat. Sear the meat until all sides are nicely browned, about 5 minutes per side. Transfer the meat to a platter. Pour off all but 2 tablespoons fat from the pot and add the onions. Cover and cook until the onions are soft and just beginning to color, about 10 minutes, stirring from time to time. Stir in the garlic and cook for 1 minute more. | 4. Pour in the tequila and stir, scraping up any browned bits from the bottom of the pot. Bring to a boil and reduce the tequila by about half, about 5 minutes. Add the tomatoes, chipotle chiles, orange juice, lime juice, stock, bay leaves, and any leftover spice rub and bring to a boil. Add the steak, reduce the heat to a simmer, cover, and transfer to the oven. Braise until the meat is fork-tender, 1 1/ 2 to 2 hours, turning every 45 minutes. | 5. Transfer the pot to the stove top. Remove the meat and discard the bay leaf. Degrease the liquid, then boil until it just becomes syrupy, about 10 minutes. Season to taste with salt, pepper, and lime juice. | 6. Return the meat to the pot and cook for 2 to 3 minutes more to reheat. Slice or cut into chunks and serve with the garnishes. | 7. Cook’s Notes: | 8. If you replace the orange juice with fresh pineapple juice, instead of garnishing with orange slices, garnish with half-slices of fresh pineapple. | 9. This dish is great made a day ahead, but wait to adjust the lime juice until just before serving. Let cool and refrigerate overnight, then remove any congealed surface fat before gently rewarming the dish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
new mexico chile powder	2	teaspoons		-	-	-	-
cinnamon	1/8	teaspoon	ground	-	-	-	-
salt	1	teaspoon		-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
chuck steak	1 1/2		boneless	1088.0025	0.0	144.9083	56.3721
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	2	cups	sliced	128.0	29.888	3.52	0.32
garlic	2	tablespoons	minced	25.33	5.6202	1.0812	0.085
tequila	1	cup		154.8107	15.9033	0.4222	0.1407
tomato	1	can	diced drained	62.068999999999996	13.7631	3.2384	0.5397
chipotle chile adobo	3		chopped	-	-	-	-
orange juice	1/2	cup		55.8	12.895999999999999	0.868	0.248
lime juice	1/4	cup		15.125	5.0941	0.2541	0.0424
chicken broth	1	cup	canned sodium low	78.12	1.89	11.1384	2.6208
bay leaf	2			-	-	-	-
salt black pepper			ground	-	-	-	-
orange				-	-	-	-
cilantro			chopped	-	-	-	-
red onion			chopped	128.0	29.888	3.52	0.32
pico de gallo				-	-	-	-

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