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Ingredientes
- 3 lb beef roast (eye of round or possibly brisket)
- 1 c. flour
- 1 Tbsp. salt or possibly to taste
- 1 tsp pepper
- 1/2 c. oil
- 3 c. Salsa De Chile Colorado
- 1 Tbsp. garlic puree
- 1 tsp oregano
Direcciones
- * Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 c. of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator.
- This is the basic meat preparation which we serve in bowls along with tortillas, on combination plates or possibly as filling for Burros, Chimis, Chalupas, Enchiladas and Tamales.
- Cut meat into 1-inch pcs and place, a handful at a time, into a paper bag containing flour, salt and pepper. Shake well. Repeat with remaining beef.
- In a large skillet, heat oil. Add in beef, a batch at a time so which the skillet is not crowded, and brown slowly. Add in Salsa De Chile Colorado, garlic and oregano. Cook over low heat 1 hour or possibly longer, till meat is tender, stirring frequently to prevent scorching. Add in a little warm water if necessary.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 235g | |
| Recipe makes 6 servings | |
| Calories 654 | |
| Calories from Fat 367 | 56% |
| Total Fat 41.01g | 51% |
| Saturated Fat 8.93g | 36% |
| Trans Fat 0.47g | |
| Cholesterol 118mg | 39% |
| Sodium 1292mg | 54% |
| Potassium 606mg | 17% |
| Total Carbs 16.23g | 4% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.07g | 0% |
| Protein 51.81g | 83% |
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