Try this El Charro Chile Con Carne (Red Chile and Beef Stew) recipe, or contribute your own.
Suggest a better description* 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 cups of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator. This is the basic meat preparation that we serve in bowls along with tortillas, on combination plates or as filling for Burros, Chimis, Chalupas, Enchiladas and Tamales. Cut meat into 1-inch pieces 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 beef, a batch at a time so that the skillet is not crowded, and brown slowly. Add Salsa De Chile Colorado, garlic and oregano. Cook over low heat 1 hour or longer, until meat is tender, stirring frequently to prevent scorching. Add a little hot water if necessary. Recipe By : El Charro Cafe Favorite Recipes From: El Charro Cafe Favorite Recipes File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (395g) | ||
Recipe Makes: 6 | ||
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Calories: 555 | ||
Calories from Fat: 216 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24g | 32 % | |
Saturated Fat 5.2g | 26 % | |
Monounsaturated Fat 12.5g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 121mg | 37 % | |
Sodium 944.9mg | 33 % | |
Potassium 1202mg | 32 % | |
Total Carbohydrate 29.8g | 9 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 26.1g | ||
Protein 54.2g | 77 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 555
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