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Suggest a better description1: Rehydrate chiles in hot water, set aside.
2: In a large stockpot heat 3 Tbsp oil, add onions and saute until tender.
3: Add garlic cook for another 2 minutes.
4: Add cumin and oregano cook for another minute.
5: Add tomato paste cook for another minute.
6: Add vinegar, lime juice, beef stock and beef chunks to pot, bring to a boil.
7: Place the rehydrated chiles with the liquid into a blender, puree.
8: Add chile mixture to stockpot. Reduce to a simmer, cook 3hrs or until meat is tender.
9: Remove meat, and shred.
10: Using an emersion blender blend cooking liquid until it is a smooth sauce,
11: Add sauce to the shredded beef to your desired moistness.
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Serving Size: 1 Serving (22551g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 16037 | ||
Calories from Fat: 7486 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 831.7g | 1109 % | |
Saturated Fat 320g | 1600 % | |
Monounsaturated Fat 358.5g | ||
Polyunsanturated Fat 34.1g | ||
Cholesterol 4218.4mg | 1298 % | |
Sodium 27025.2mg | 932 % | |
Potassium 51131.4mg | 1346 % | |
Total Carbohydrate 392.7g | 115 % | |
Dietary Fiber 38.5g | 154 % | |
Sugars, other 354.2g | ||
Protein 1666.2g | 2380 % | |
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: 16037
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