Heat the lard in a heavy pan, add the meat, and fry, stirring and turning it over from time to time, until lightly golden - about 8 minutes. Add the onion and stir well. Cook for 8 minutes longer or until the meat is well browned (remove onion only if it has burned). Add the remaining ingredients, cover the pan, and cook over low heat until the meat is just tender, not falling apart - about 20 minutes, depending on the quality of the meat. There should be plenty of pan juices. Remove the lid, increase the heat, and fry, stirring and scraping the bottom of the pan, until the juices have been absorbed - about 10 minutes. Drain off the extra fat and serve. The Art of Mexican Cooking From the collection of Jim Vorheis
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|Serving Size: 1 Serving (294g)|
|Recipe Makes: 6|
|Calories from Fat: 1323 (92%)|
|Amt Per Serving||% DV|
|Total Fat 147g||196 %|
|Saturated Fat 54.1g||271 %|
|Monounsaturated Fat 70.1g|
|Polyunsanturated Fat 15.8g|
|Cholesterol 161.2mg||50 %|
|Sodium 1169.2mg||40 %|
|Potassium 519.2mg||14 %|
|Total Carbohydrate 16.2g||5 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 10.6g|
|Protein 15.3g||22 %|
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Calories per serving: 1441
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