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Add a photoServings: 6
Ingredients
- 3/4 c. White Vinegar
- 1 Tbsp. Grnd Cumin
- 3 x Fresh Mirasol Or possibly Other Warm Chilis, Seeded And Chopped
- 4 Tbsp. Vegetable Oil Salt
- 4 lb Boneless Chuck Or possibly Round Steak, Cut In Large Chunks
- 4 med Yellow Onions, Peeled And Quartered
- 1 bn Fresh Mint
- 1 bn Fresh Thyme
- 1 bn Fresh Rosemary
- 1 bn Fresh Oregano
- 1 bn Fresh Flat-Leaf Parsley
- 1 bn Fresh Cilantro
- 6 x Sweet Potatoes
Directions
- 1. Place vinegar, cumin, chopped chiles, and oil in a blender. Add in 1/2 c. water and puree. Season with salt.
- 2. Place meat in large bowl. Add in vinegar mix and mix thoroughly. Cover and chill overnight.
- 3. Preheat oven to 350 degrees. Place onions in a single layer in a large Dutch oven. Scatter mint, thyme, rosemary, oregano, parsley, and cilantro on top, then add in meat with marinade and whole chile. Cover and cook in oven, stirring occasionally, till meat is tender and marinade and meat juices have combined to create an herb-perfumed broth, 2-3 hrs.
- 4. Meanwhile, peel potatoes and place in a second large Dutch oven. Season with salt, cover, and bake till tender, about 1 hour. (Potatoes can also be wrapped in aluminum foil and roasted for about 1 hour.) Remove huatia and potatoes from oven. Season to taste with salt. Spoon meat and potatoes onto plates. Throw away herbs, then spoon broth over meat and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 456g | |
| Recipe makes 6 servings | |
| Calories 940 | |
| Calories from Fat 501 | 53% |
| Total Fat 55.96g | 70% |
| Saturated Fat 21.4g | 86% |
| Trans Fat 0.01g | |
| Cholesterol 242mg | 81% |
| Sodium 219mg | 9% |
| Potassium 1310mg | 37% |
| Total Carbs 39.41g | 11% |
| Dietary Fiber 12.9g | 43% |
| Sugars 7.36g | 5% |
| Protein 69.51g | 111% |
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