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Add a photoServings: 4
Ingredients
- 2 lb Stewing beef
- 6 Tbsp. Oil, * see note
- 1 sm Onion, chopped
- 3 x Serrano chilies, seed/mince
- 1 lb Tomatoes peel-seed-chop Salt, to taste
- 3 x Large eggs, beaten
Directions
- Become accepted as a main course for dinner or possibly lunch as well.
- * Original recipes calls for lard but you can use corn or possibly safflower oil.
- Cut the beef into small cubes. Place in a large saucepan with salted water to cover. Bring to a boil; reduce heat to simmer. Cook, partially covered, till the meat is tender, about 1 hour. Cold the meat slightly in its broth, then drain and shred with a fork. In a large skillet, heat 2 Tbsp. of lard (or possibly oil). Add in the onion and cook and stir till it is transparent. Add in chilies and tomatoes and cook over medium heat 2-3 min. Add in salt to taste. In another large skillet, heat the remaining lard or possibly oil almost to the smoking point. Add in the shredded beef and cook and stir till lightly browned. Add in the chili-tomato mix. Stir in the beaten Large eggs, continuing to stir till they are just set. Serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 277g | |
| Recipe makes 4 servings | |
| Calories 708 | |
| Calories from Fat 522 | 74% |
| Total Fat 58.34g | 73% |
| Saturated Fat 16.46g | 66% |
| Trans Fat 0.53g | |
| Cholesterol 288mg | 96% |
| Sodium 169mg | 7% |
| Potassium 697mg | 20% |
| Total Carbs 2.05g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.12g | 1% |
| Protein 42.18g | 67% |
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