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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put beef in a medium saucepan (4-6 qt). Add 3 cuos water and 1/2 tsp salt. Set over medium heat and bring to a boil. nOnce boiling cover with a lid set slightly ajar. Reduce heat to medium-low and simmer until meat falls apart, about 1 hour. | 2. Uncover pan and raise heat tomedium-high. Pour drained tomatoes, jalepeno, and garlic into a food processor or blender. Cover and process to a puree. Add mixture to meat. Boil until much of the liquid has evaporated, about 20 minutes. | 3. Add chopped green onions and continue cooking. Mash with the back of a spoon to break up the meat while stirring. Cook until mixture darkens and thickens, about 10 minutes. The mixture will begin to sizzle when ready. Taste and add more salt if needed. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chuck roast	2	lb	trimmed cut	1632.0037	0.0	173.8991	104.0856
salt				-	-	-	-
tomato juice	1	can	diced	61.934	12.8604	3.0967	1.0565
jalapeno	1		chopped	1.6312	0.3656	0.0512	0.0208
garlic clove	4		chopped	-	-	-	-
green onion	2		chopped	38.34	8.1508	1.3774	0.6674

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