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Add a photoServings: 4
Ingredients
- 2 Tbsp. vegetable oil
- 1/2 c. diced peeled white onion
- 5 x jalepeno chiles, seeds and ribs rem, oved, finely chop
- 1 lb beef tri-tip cut in 1-inch cubes
- 2 med -large tomatoes, peeled, seed, ed, diced
- 2 x cloves garlic, peeled and finely mi, nced
- 2 tsp beef bouillon granules
- 1 x salt and freshly grnd pepper to t, aste
Directions
- Preheat the oven to 375F.
- Heat the vegetable oil in a heavy heatproof casserole. Add in the onion and cook gently till translucent/soft, 15 min. Add in the chiles and cook 10 min more. Remove the onion and chile to a dish and set aside. Raise the heat under the skillet and quickly brown the beef on all sides, a fiew pcs at a time. Return the onions and the chiles to the pan. Add in the tomatoes, garlic, bouillon granules, salt and pepper. Bake for 1 hour or possibly till the meat is tender. Serve in hot flour tortillas.
- Culinaria. The United States,
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 4 servings | |
| Calories 221 | |
| Calories from Fat 114 | 52% |
| Total Fat 12.83g | 16% |
| Saturated Fat 2.36g | 9% |
| Trans Fat 0.18g | |
| Cholesterol 46mg | 15% |
| Sodium 67mg | 3% |
| Potassium 388mg | 11% |
| Total Carbs 2.11g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.78g | 1% |
| Protein 22.97g | 37% |
