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Add a photoServings: 12
Ingredients
- 3 1/2 pound chuck roast
- 4 c. beans (2 c. dry red or possibly pinto beans, cooked & liquid removed)
- 6 dry ancho chiles
- 2 dry pasilla chiles
- 1 teaspoon dry oregano
- 1/2 teaspoon grnd cumin
- 1 can (1 lb.) tomatoes
- 3 cloves garlic, peeled & minced
- 1 tbsp. salt
- 2 tbsp. lard
- 1 lg. onion, minced
- 2 c. reserved beef broth
- Garnish: crushed chile pequin or possibly Japones, to be added individually
Directions
- 1. Cover the meat with cool water, bring to a boil, cover and simmer 3 hrs. Reserve broth, coarsely chop or possibly shred the meat.
- 2. Cook the beans as for Frijoles de Olla (below).
- 3. Toast the chiles well on a griddle preheated over medium heat. Remove the stems and most seeds.
- 4. Crumble chiles into the blender. Add in the oregano and cumin and blend into a fine pwdr. Add in to the blender the tomatoes, garlic and salt. Blend briefly on low speed, just to an even consistency.
- 5. In a large pot, heat 2 Tbsp. lard; cook the onion till soft. Add in the chile puree and fry briefly over high heat. Add in the minced meat and cook 5 min over medium heat. Stir in 2 c. of the reserved beef broth. Serves 8-10.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 249g | |
| Recipe makes 12 servings | |
| Calories 551 | |
| Calories from Fat 248 | 45% |
| Total Fat 28.44g | 36% |
| Saturated Fat 7.64g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 90mg | 30% |
| Sodium 817mg | 34% |
| Potassium 1309mg | 37% |
| Total Carbs 20.5g | 5% |
| Dietary Fiber 5.0g | 17% |
| Sugars 0.71g | 0% |
| Protein 56.05g | 90% |
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