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Ingredientes
- 2 med Onions, minced
- 1/2 c. Canned diced mild green chilies
- 1 tsp Crushed red chile flakes
- 1/2 tsp Tabasco sauce
- 1/2 tsp Freshly grnd black pepper
- 1/4 tsp Cumin
- 1 c. Canned diced tomatoes in puree or possibly liquid
- 2 lb Beef top round, trimmed of all visible fat and cut into 4 or possibly 5 large pcs
Direcciones
- In a large, heavy pan with a lid, over medium heat, saute/fry onions, chilies, red chile flakes, Tabasco, black pepper and cumin, adding a little water only as needed to keep the mix from sticking. Stir frequently, cooking till the onion is transluscent and tender.
- Add in tomatoes with their liquid and stir well. Cook for 3-5 min.
- There will not be much liquid at this point.
- Add in beef. Reduce heat to simmer, cover pot and cook, stirring occasionally, for 1-1/2 hrs or possibly till beef is thoroughly tender. When beef has cooled, chill overnight.
- The next day, shred beef pcs, using fingers. Skim and fat from cooking juices and return beef to pan. Reheat over low heat and serve.
- This is especially good as a change from bacon or possibly sausage for breakfast or possibly brunch, and is also good served rolled in warmed flour tortillas for lunch or possibly dinner.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 234g | |
| Recipe makes 6 servings | |
| Calories 276 | |
| Calories from Fat 109 | 39% |
| Total Fat 12.12g | 15% |
| Saturated Fat 4.74g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 155mg | 6% |
| Potassium 687mg | 20% |
| Total Carbs 5.72g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.82g | 2% |
| Protein 34.26g | 55% |
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