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Ingredientes
- 3 lb Round steak, trimmed of all fat
- 12 lrg Dry New Mexico chilis
- 1 c. Onion, coarsely minced
- 8 x Cloves garlic, peeled
- Â Â Salt
Direcciones
- Preheat an oven to400 .
- Quickly rinse the beef under running cool water and pat dry with paper towels. Cut into 1/2-inch cubes. Reserve.
- Throw away the stems from the chilis. Split open and remove seeds and membranes, if you like. (Which's where much of the heat is stored.) Mist the chilis with water and lay them on a baking sheet. Roast in the oven for about 5 min.
- Place half of the chilis and about 3 inches of water in a food processor or possibly blender and puree till fairly smooth, adding more water if needed.
- Transfer to a saucepan. Blend the remaining chilis in the same way. Combine the onion and garlic in the food processor, chop finely, and add in to the chilis.
- Add in the reserved beef to the chili mix and bring to a boil over medium- high heat. Cover, reduce the heat to low, and simmer, stirring occasionally, till the beef is very tender, about 30 min. Season to taste with salt.
- Serves 12.
- NOTES : use pasilla or possibly ancho chilis for this "I enjoy this chili spooned over stacked or possibly rolled cheese filled enchiladas made with blue-cornmeal tortillas. It is also good served in bowls and accompanied with tortillas, chips, or possibly corn bread made from the blue cornmeal unique to Southwest pueblos."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 127g | |
| Recipe makes 12 servings | |
| Calories 196 | |
| Calories from Fat 81 | 41% |
| Total Fat 9.01g | 11% |
| Saturated Fat 3.54g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 69mg | 3% |
| Potassium 420mg | 12% |
| Total Carbs 1.7g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.53g | 0% |
| Protein 25.26g | 40% |
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