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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place meat in pressure cooker. | 2. Add water, 2 onions cut in half, garlic cloves and beef bouillon. | 3. Cover and cook for 25 minutes after it reaches full pressure. | 4. Take off flame and let cool. Open pot when pressure has gone down. | 5. Remove meat to cutting board to cool off (reserve broth for other uses). | 6. While meat is still warm, slice meat across the grain in narrow slices. Meat will shred easily. | 7. Put meat in large bowl or pot. Add the salsa casera, 1 finely diced onion, and cilantro. Mix well. | 8. (If you can't find salsa casera, you can use salsa mexicana in the 8 oz can, made by Embasa or Herdez brands). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
steak chuck roast	3	lbs		1904.0043	4.216	287.3687	82.5522
onion	2		peeled cut	128.0	29.888	3.52	0.32
garlic clove	4		peeled	-	-	-	-
water	4	cups		0.0	0.0	0.0	0.0
beef bouillon	1	tablespoon		1.05	0.006	0.171	0.033
salsa	2	cans		250.4348	57.3409	13.1262	1.4681
onion	1		diced	128.0	29.888	3.52	0.32
cilantro	1	bunch	chopped	-	-	-	-

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