Estimated Nutrition (whole recipe, rough)
Counts 16 of 18 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Mango | 1 cup diced (165g) | 99 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mexican Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Seed | 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
- =
- 1 1/2 lbs. beef, lean, trimmed and cut into 1/2 inch pieces
- 2 tbsp. olive oil
- 1 tsp. chile powder
- 1 tsp. sea salt (to taste)
- 1 tsp. ground black pepper
- 2 large red potatoes, cut into eight pieces each
- 4 large carrots, slivered into 1 inch long pieces
- 1 yellow onion, coarsely chopped
- 3 cloves garlic, coarsely chopped
- 1 tsp. Mexican oregano
- SAUCE
- 2 cups chicken stock
- 1 cup mangos, diced
- 1 tbsp. lime juice
- 1 cup tomatoes, diced
- 1 tbsp. raisins
- 1 dried chipotle chile, toasted
- 3 dried ancho chiles, toasted
- 4 dried new mexico chiles, toasted
- 1 tsp. dried cumin seed, toasted
- =
Directions
Saute onions and garlic in heavy skillet with 1 tbsp. olive oil. Transfer to heavy cooking pot or crock pot. Sprinkle salt, black pepper, and chile powder on beef stew meat. Brown beef in the skillet with olive oil and transfer to the cooking pot. Add potatoes and carrots to cooking pot. Sprinkle with oregano. For the SAUCE combine the chicken stock, diced mangos, tomatoes, lime juice and raisins in skillet. Bring to a boil and remove from heat. Wash then toast dried chiles by removing stems and seeds and placing on a cooking sheet with cumin seed in a 250 degree oven for a few minutes until the chiles are softened and aromatic. Do not burn chiles. Add to skillet containing boiled sauce ingredients, cover and allow to sit 20 - 30 minutes until chiles are soft. Transfer chiles and some of the liquid to blender. Blend starting on low and gradually increase speed. Add the remaining sauce ingredients and reblend thoroughly. Pour over meat and vegetables in cooking pot, bring to low boil then reduce heat and simmer until everything is tender. Several hours to all day. Serve with flour tortillas or sourdough bread