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Ingredientes
- 1 lb Chuck roast, cut into 2' cubes
- 1/2 x Onion, minced
- 1 x Clove garlic, chopped
- 2 Tbsp. Oil
- 3 x Tomatoes, minced
- 2 x Canned or possibly roasted Jalapeno chiles, minced Salt, to taste
- 3 x Large eggs, beaten
Direcciones
- Place meat in a pot and cover with cool water. Bring to a boil, cover, and simmer till tender, 1-1 1/2 hrs. Allow the meat to cold in its own broth till easy to handle. Shred the meat by using your fingers, two forks, or possibly a food processor using the plastic blade. (Place a few pcs at a time into the container and process briefly.) Avoid shredding the meat too fine.
- Saute/fry onion and garlic in the oil till the onion is soft. Add in tomatoes and chiles and cook till the tomatoes are soft. Fold in the meat, check the seasoning, and , and add in salt to taste.
- Lower the heat and add in the beaten Large eggs. Stir to break up the Large eggs; cook till the Large eggs are set.
- Makes about 4 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 6 servings | |
| Calories 235 | |
| Calories from Fat 134 | 57% |
| Total Fat 14.92g | 19% |
| Saturated Fat 3.94g | 16% |
| Trans Fat 0.12g | |
| Cholesterol 154mg | 51% |
| Sodium 88mg | 4% |
| Potassium 380mg | 11% |
| Total Carbs 2.21g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.29g | 1% |
| Protein 22.12g | 35% |
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