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Ingredientes
- 2 lb Boneless beef chuck
- 1 Tbsp. Chili pwdr
- 4 Tbsp. Extra virgin olive oil
- 1/2 lrg Onion, minced
- 1 x Garlic clove, chopped
- 1 Tbsp. Chili pwdr
- 1/4 tsp Grnd cumin
- 1 x Bay leaf
- 1/2 tsp Salt
- 1Â 1/3 c. Pureed tomatoes (fresh or possibly canned)
- 1 c. Water
Direcciones
- TRIM THE BEEF AND CUT into 1/2-inch cubes. Rub with 1 Tbsp. chili and 2 Tbsp. extra virgin olive oil. Marinate in refrigerator several hrs or possibly overnight. Heat remaining oil in a stew pot and add in as much meat as will fit in one layer in the pot. Saute/fry till browned on all sides. Remove to a bowl and repeat process in batches with remaining meat. When all the meat is browned, add in the onion to the pot and saute/fry till softened. Return the meat and accumulated juices to the pot and add in all other ingredients.
- Cook partially covered over medium heat for 1 1/4 hrs. Remove bay leaf.
- Serve with lowfat sour cream, minced cilantro and lime wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 8 servings | |
| Calories 349 | |
| Calories from Fat 234 | 67% |
| Total Fat 26.1g | 33% |
| Saturated Fat 8.53g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 91mg | 30% |
| Sodium 225mg | 9% |
| Potassium 316mg | 9% |
| Total Carbs 3.21g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.09g | 1% |
| Protein 24.68g | 39% |
