Photo: Charles Deluvio
Estimated Nutrition (whole recipe, rough)
278
Calories
27g
Protein
15g
Fat
6g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- two pounds of tender beef
- a large cupful of ripe tomatoes chopped
- six large sweet red peppers seeded
- salt
Directions
1
A RECIPE GIVEN BY THE MEXICAN AMBASSADOR TO MRS. FRANCIS B. LORING.
2
_Contributed Through Mrs. Lily Latrobe Loring, Washington, D. C._
3
Cover two pounds of tender beef with water and push the kettle back on the stove where it will barely simmer until the meat is in shreds. Then add six large sweet red peppers seeded and cut into long narrow strips, a large onion minced, a tiny pod of garlic, and a large cupful of ripe tomatoes chopped. Cover and simmer until the vegetables are thoroughly done. Salt to taste.
By Jacqueline Harrison Smith (ed.) ·
Recipe sourced from
gutenberg