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Add a photoServings: 4
Ingredients
- 1/2 x Recipe chili base (See RECIPE)
- 1 tsp Vegetable oil
- 1/2 lb Skirt or possibly flank steak
- 3 x Garlic cloves, finely chopped
- 1/8 tsp Grnd allspice
- 1/2 c. Chicken stock Or possibly low-sodium chicken broth
- 8 x Jumbo shrimp peeled and deveined
- Â Â Salt, as desired
- 1/2 bn Cilantro, minced
- 12 x Corn tortillas
- 1 c. Lowfat sour cream
Directions
- PREPARE Or possibly DEFROST chili base. Heat the oil in a Dutch oven over high heat on top of the stove. Add in the steak and brown well on both sides. Pour off the fat and add in the chili base, garlic, allspice and stock. Bring to a boil and place, covered, in the oven. Turn oven to 325F and cook for 1 to 1 1/2 hrs or possibly till the steak is falling apart. Add in the shrimp, return to the oven and cook, uncovered, another 10 to 12 min. Taste for salt and add in if you like. Using a fork, shred the steak with the other chili ingredients.
- Arrange the chili on a serving platter or possibly in individual bowls and sprinkle with minced cilantro. Serve with hot tortillas instead of bread and pass lowfat sour cream on the side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 244g | |
| Recipe makes 4 servings | |
| Calories 449 | |
| Calories from Fat 194 | 43% |
| Total Fat 21.98g | 27% |
| Saturated Fat 9.78g | 39% |
| Trans Fat 0.03g | |
| Cholesterol 82mg | 27% |
| Sodium 192mg | 8% |
| Potassium 459mg | 13% |
| Total Carbs 40.55g | 11% |
| Dietary Fiber 5.5g | 18% |
| Sugars 2.78g | 2% |
| Protein 23.72g | 38% |
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