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Ingredientes
- 2 lb Beef shoulder or possibly bottom round stew meat cut in 1 1/2" cubes Salt to taste Freshly-grnd black pepper to taste
- 3 Tbsp. Extra virgin olive oil, vegetable oil or possibly lard
- 1 1/2 c. Minced onions
- 2 x Jalapeno peppers seeded, minced
- 2 Tbsp. Grnd cumin
- 2 Tbsp. Chipotle chili paste (2 to 3 dry chipotle peppers, soaked, seeded, pureed)
- 2 Tbsp. Minced garlic
- 1/2 c. Crushed tomatoes
- 1/4 c. Grits
- 2 c. Water
- 1/4 c. Roughly-minced cilantro leaves
- 1/2 c. Minced scallions Lowfat sour cream Corn tortillas toasted and crumbled
Direcciones
- Season the meat with salt and pepper and saute/fry in one layer in the bottom of a large heavy earthenware casserole stew pot in the oil till well browned. Remove the meat and set aside in a bowl.
- Add in the onions and jalapeno to the pot and brown till golden brown. Add in the meat when the onion has begun to caramelize, sprinkle with the cumin, stir in the chipotle, garlic, tomatoes, grits, and water. Bring to the boil, reduce to a simmer and allow to cook gently till tender about 1 1/4 hrs. Adjust the seasoning and serve with cilantro, scallions, lowfat sour cream and tortilla sprinkled on top.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 449g | |
| Recipe makes 4 servings | |
| Calories 647 | |
| Calories from Fat 307 | 47% |
| Total Fat 34.26g | 43% |
| Saturated Fat 9.6g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 200mg | 67% |
| Sodium 139mg | 6% |
| Potassium 858mg | 25% |
| Total Carbs 17.28g | 5% |
| Dietary Fiber 2.2g | 7% |
| Sugars 3.4g | 2% |
| Protein 64.71g | 104% |
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