Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 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
- 1 x beef filet - (abt 2 lbs)
- 2 tbl olive oil
- 3 tbl minced garlic
- 4 whl garlic cloves
- Salt to taste
- Freshly-ground black pepper to taste
- 3 lrg Roma tomatoes cut in half
- 1 sm onion roughly chopped
- 2 x guaque peppers see
- 2 whl cloves
- 5 x black peppercorns
- 1 x epazote sprig leaves from tip
- 2 cup chicken stock
Directions
Place beef in roasting pan or Dutch oven.
Coat with olive oil and minced garlic and sprinkle with salt and pepper to taste.
Bake uncovered at 400 degrees 10 minutes.
Meanwhile, combine tomatoes, onion, garlic cloves, peppers, cloves and peppercorns in saucepan and cook over medium-low heat 8 minutes.
Puree in blender with epazote and stock.
Add pureed mixture to beef, cover and bake 5 minutes longer. (Beef should remain slightly pink in center.)
Place beef on platter, cut into slices and ladle sauce over top.
Category:Guatemalan Recipes
Category:Guatemalan Meat Dishes