Photo: K8
The Aztec Five-Step
24 ingredients
1 hr + 1 hr 10 min
12 to 16 servings
openrecipes
"You'll be dancing in the streets!"
Estimated Nutrition (whole recipe, rough)
1146
Calories
57g
Protein
54g
Fat
118g
Carbs
Counts 21 of 23 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 21 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Epazote | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tablespoons olive oil
- 3 onions, chopped
- 10 cloves garlic, chopped
- 2 (28 ounce) cans whole peeled tomatoes
- 2 tablespoons dried basil
- 2 tablespoons dried oregano
- 2 tablespoons ground cumin
- 2 teaspoons ground black pepper
- 4 quarts water
- 2 (2 to 3 pound) whole chickens, cut into pieces
- 5 bay leaves
- 2 sprigs epazote
- 16 ounces tomato paste
- 1 red bell peppers, julienned
- 1 cup green bell pepper, cut into 1 inch pieces
- 2 carrots, sliced thin
- 2 cups thinly sliced celery
- 3 cups zucchini, diced
- 3 potatoes
- 1 pound spinach, rinsed and chopped
- 2 avocados - peeled, pitted and diced
- 1 1/2 pounds shredded Monterey Jack cheese
- 3 (6 inch) corn tortillas, cut into 1/2 inch strips
- salt to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes