* 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.
In an 8-quart stock pot, bring water to the boil, add meat, garlic puree, spice pouch and salt. Bring to the boil again, skim scum, reduce heat and simmer 1 hour, or until the meat is tender, frequently removing scum. Remove meat and cool enough to handle. Discard spice pouch; reserve liquid. With fingers, shred the meat finely.
In a large skillet, heat oil and saute green chile, onion, garlic puree, vinegar, broth and jalapeno. Add bay leaf. Add shredded meat and the rest of the ingredients. Simmer until flavors blend, about 10 minutes. Place seasoned meat in a large, shallow baking pan and bake at 300 degrees for about 1 hour, stirring occasionally.
Serve with warm corn tortillas, or bolleos, and extra salsa on the side.
This will serve about 12 people unless they're really hungry.
Adapted from a recipe by: El Charro Cafe
Each (3/4 cup) serving contains an estimated:
Cals: 360, FatCals: 243, TotFat: 24g
SatFat: 9g, PolyFat: 4g, MonoFat: 11g
Chol: 72mg, Na: 477mg, K: 456mg
TotCarbs: 9g, Fiber: 1g, Sugars: 4g
NetCarbs: 8g, Protein: 20g
--- Tortillas or rolls are not included in analysis ---
While it's not the pit roasted "Charro" version, this has a pretty authentic flavor. And, you don't have to dig up your back yard to make it.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (330g)|
|Recipe Makes: 12|
|Calories from Fat: 47 (57%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 281.3mg||10 %|
|Potassium 290.8mg||8 %|
|Total Carbohydrate 8.3g||2 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 6.1g|
|Protein 1.8g||3 %|
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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: 82
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