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Add a photoRaciónes: 2
Ingredientes
- 3 x Dry red New Mex chiles
- 2 x Chipotles
- 1 x Habanero
- 4 x Cloves garlic
- 1 tsp Grnd cumin
- 1 tsp Dry origano
- 1 Tbsp. Vegetable oil
- 1 lrg Onion, minced
- 1/2 lb Chopped beef
- 1 can (15-ounce) tomatoes
- 1 can (15-ounce) kidney beans
Direcciones
- Cut the tops off the dry chiles. Toast them in a warm frying pan for a few min till fragrant and then soak them in warm water for 20 min.
- Liquidise them with some of the soaking water. Roughly chop the habanero and the garlic and add in them to the liquidiser along with the cumin and origano. Puree some more.
- Heat the oil in a saucepan and fry the onion till softened. Add in the meat and cook till browned. Add in the chile puree, tomatoes and beans. Cover and simmer for at least half an hour. Uncover, raise the heat a little and allow the excess liquid to evaporate (about 10 min). Serve it any way you fancy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 193g | |
| Recipe makes 2 servings | |
| Calories 250 | |
| Calories from Fat 108 | 43% |
| Total Fat 12.14g | 15% |
| Saturated Fat 2.61g | 10% |
| Trans Fat 0.18g | |
| Cholesterol 52mg | 17% |
| Sodium 1432mg | 60% |
| Potassium 566mg | 16% |
| Total Carbs 10.6g | 3% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.94g | 2% |
| Protein 24.16g | 39% |
