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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 large saucepan. Add water, peppercorns, 1/4 onion and salt to taste. Bring to a boil, reduce heat. Cover and simmer until meat is very tender, about 1 1/2 hours. | 2. Cool meat in broth. Drain, reserving 1/3 cup broth. Mash garlic with 1/4 teaspoon salt to make a paste. Heat oil in a large skillet. Add chopped onion and garlic paste. Cook until onion is tender. Cut chili into short strips. Add chili strips and tomatoes to cooked onion. | 3. Cook 3 to 4 minutes. Add meat, cumin and freshly ground pepper to taste. Cook until meat is heated through. Stir in reserved broth. Taste and add salt if needed. Keep warm. | 4. NOTE: Can be served as a main dish or in tacos or other tortilla dishes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef chuck	1	lb	boneless	634.6681	1.4053	95.7896	27.5174
water	1	cup		0.0	0.0	0.0	0.0
peppercorn	6			151.15200000000002	0.938	0.3216	16.4552
onion	1/4			11.0	2.5685	0.3025	0.0275
salt				-	-	-	-
garlic clove	1			-	-	-	-
salt	1/4	teaspoon		-	-	-	-
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
onion	1/2		chopped	11.0	2.5685	0.3025	0.0275
chili pepper	1		roasted peeled roasted peeled	1.25	0.2956	0.0625	0.0062
tomato	2		peeled chopped	41.86	9.282	2.184	0.364
cumin	1/4	teaspoon	ground	1.9688	0.2323	0.0935	0.1169
pepper			ground	-	-	-	-

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