Try this Theresas Short-Skirt Chili recipe, or contribute your own.
Suggest a better descriptionCut the stems from the anchos, and remove seeds. Cover with boiling water and let sit for an hour. Blend in blender with the garlic until smooth. Slightly warm the honey and mix in the soy sauce. Coat beef skirt with meat tenderizer (if you think necessary) and honey-soy and let sit 15 minutes. Cook beef skirt on very hot grill, basting often with honey/soy mixture. I prefer a fairly charred result. When done properly, this activity should remind you of watching the Kuwaiti oil fields on CNN. Warning - this procedure produces yummy-tasting carcinagens! Cut beef skirt across the grain into 1/4" strips, and set aside a little for snacking. Dice the green chilies, onion, and tomatoes. Add the beef, vegetables, and spices to large pot. Add half the ancho sauce and water or beer to barely cover. Add more ancho sauce over time to suit your taste. Cook until meat is really tender, which, for skirt, could be days. (Just kidding!) Recipe By : Wayne Preston Allen File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (1812g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 267 | ||
Calories from Fat: 31 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.5g | 5 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1043.2mg | 36 % | |
Potassium 1263.2mg | 33 % | |
Total Carbohydrate 60.1g | 18 % | |
Dietary Fiber 8.1g | 32 % | |
Sugars, other 52.1g | ||
Protein 8.2g | 12 % | |
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: 267
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