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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 the meat into 3/4" pieces. Put a handful at a time into a bag containing the flour, salt and pepper. Shake well. Repeat with the remaining meat. | 2. Heat the oil in a large skillet. Add a batch of meat at a time into the hot oil, not overcrowding. Brown slowly. | 3. Add the Enchilada Sauce, garlic puree and oregano. | 4. Cook over low heat at least one hour, or until the meat is very tender, stirring frequently to prevent scorching. AAdd water if necessary. | 5. I put a lid on my pan, and cook the dish for several hours over the lowest possible heat. The meat must be tender! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	3			1591.2036	0.0	313.7527	36.5841
flour	1	cup		578.28	126.6054	9.401	2.2436
salt	1	tablespoon		-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
oil	1/2	cup		897.9	0.0	0.287	101.96700000000001
enchilada sauce	3	cups		201.6	32.7264	4.1664	6.1152
garlic paste	1	tablespoon		-	-	-	-
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428

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