Photo: Charles Deluvio
Estimated Nutrition (whole recipe, rough)
874
Calories
58g
Protein
44g
Fat
58g
Carbs
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Cloves | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 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
- 4 tablespoons vegetable oil, divided
- 4 pounds well-trimmed boneless beef chuck (from about 5 pounds), cut into 1/2-inch cube
- 2 medium onions, chopped
- 1 head of garlic (about 15 cloves), peeled, chopped
- 1/2 cup ground ancho chiles
- 2 tablespoons ground cumin
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 12-ounce bottle dark beer
- 1 28-ounce can diced tomatoes in juice
- 2 teaspoons dried oregano
- 2 teaspoons coarse kosher salt
- 2 tablespoons tomato paste
- 3 tablespoons masa (corn tortilla mix)
- Coarsely grated sharp cheddar cheese
- Chopped green and/or red onion
- Chopped fresh cilantro
- Diced fresh tomatoes (optional)
- Sour cream (optional)
- Ingredient info: Ground ancho chiles are available in the spice section of super markets and at Latin markets. Masa (or masa harina) is sold at super markets and Latin markets.
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes