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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. ROAST: | 2. Sprinkle roast evenly with 1/2 teaspoon salt, 1/2 teaspoon blackpepper. Brown roast on all sides in hot oil in Dutch oven over high heat. | 3. Stir together flour, next 4 ingredients and remaining 1 teaspoon salt in a large bowl. Whisk in 1 cup warm water until smooth. Add minced garlic and chopped jalapeno. | 4. Add 2 cups beef broth to Dutch oven. Stir in flour mixture. Bring to a boil over high heat; cover tightly, reduce heat to low and simmer 2 to 2 1/2 hours or until meat is tender, stirring every 20 minutes to prevent sticking. | 5. CORN-GARLIC-CHIPOTLE-CILANTRO MASHED POTATOES: | 6. Preheat oven 400 degrees. | 7. Cut off pointed end of garlic; place garlic on a piece of aluminum foil and drizzle with 1 tablespoon olive oil. Fold foil to seal. Brush corn with 1 tablespoon oil and place on a baking sheet. | 8. Bake garlic for 1 hour. After 15 minutes, place corn in oven and bake with garlic, 45 more minutes or until corn is golden brown. Squeeze pulp from garlic from garlic cloves and set aside. Let corn cool completely. | 9. Hold upright on a cutting board and carefully cut downward, cutting kernels from cob. Repeat with each corn cob. Discard cob; set corn aside. | 10. Cook potatoes in boiling water to cover in a large saucepan until fork-tender, about 15-20 minutes. Drain and return to pan. | 11. Whisk together reserved roasted garlic pulp, 3/4 cup sour cream, 1/2 cup butter and next 5 ingredients in a medium saucepan over medium heat until butter melts and mixture is thoroughly heated. | 12. Mash potatoes slightly, add warm garlic mixture to pan and continue to mash just until blended. Mixture should be coarsely mashed. Stir in chopped cilantro and reserved corn. | 13. Serve by arranging potatoes on plate and topping with roast and gravy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef sirlion roast	3	lb	cut boneless	1210.4027	0.0	269.2806	6.8
salt	1 1/2	1/2	divided	-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
purpose flour	3/4	cup		1210.4027	0.0	269.2806	6.8
chili powder	2	teaspoons		15.228	2.6838	0.7268	0.7711
oregano leaf	2	teaspoons		1210.4027	0.0	269.2806	6.8
cumin	2	teaspoons		15.75	1.8581	0.748	0.9353
chili pepper	1/2	teaspoon		0.625	0.1478	0.0312	0.0031
water	1	cup		0.0	0.0	0.0	0.0
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
jalapeno pepper	2		minced	3.2625	0.7312	0.1024	0.0416
beef broth	2	cups		33.6	0.192	5.472	1.056
garlic	1			8.94	1.9836	0.3816	0.03
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
corn	3	ears		368.94	80.223	14.0283	5.7915
red potato	2	lb	cut	635.0301	144.2425	17.1458	1.2701
cream	3/4	cup	sour	341.55	7.9868	4.209	33.3788
butter	1/2	cup		684.0	31.428	21.372	57.6
milk	1/2	cup		74.42	5.8316	3.843	3.9894
salt	1 1/2	1/2		-	-	-	-
chipotle chile adobo	1		chopped	1210.4027	0.0	269.2806	6.8
adobo sauce	1	teaspoon		1210.4027	0.0	269.2806	6.8
pepper	1	teaspoon		2.8865	0.7354	0.1195	0.0375
cilantro	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416

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