Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | 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
- =
- 3/4 cup White Vinegar
- 1 tbl Ground Cumin
- 3 x Fresh Mirasol Or Other Hot Chilis, Seeded And Minced
- 4 tbl Vegetable Oil
- Salt
- 4 lb Boneless Chuck Or 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
Place vinegar, cumin, minced chiles, and oil in a blender.
Add 1/2 cup water and puree. Season with salt.
Place meat in large bowl.
Add vinegar mixture and mix thoroughly.
Cover and refrigerate overnight.
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 meat with marinade and whole chile.
Cover and cook in oven, stirring occasionally, until meat is tender and marinade and meat juices have combined to form an herb-perfumed broth, 2-3 hours.
Meanwhile, peel potatoes and place in a second large Dutch oven.
Season with salt, cover, and bake until tender, about 1 hour.
Remove huatia and potatoes from oven.
Season to taste with salt.