Directions:
- . Trim excess fat from beef. Cut beef into 5 or 6 large pieces. Place in 4-quart saucepan with stock, oregano and cumin; bring to boil. Reduce heat to low; cover and simmer 1 1/2 hours. Remove beef and cut into 1/2-inch cubes. Reserve stock and skim off excess fat.
- Heat oil in large skillet on medium-high heat. Add onion, bell pepper and garlic powder; cook and stir 4 to 5 minutes or until just tender. Add cooked beef, ancho and chipotle chile peppers, and salt; cook and stir 2 to 3 minutes. Sprinkle with flour; cook and stir 2 to 3 minutes longer.
- Gradually add 1 1/2 cups of the reserved stock (including the herbed residue), stirring until thickened. Reduce heat to low. Simmer, uncovered, 15 minutes to blend flavors.
- Serve with warmed flour tortillas, refried beans or cooked rice, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 375.68 Kcal (1573 kJ) | ||
| Calories from fat | 213.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.72g | 36% | |
|---|---|---|---|
| Cholesterol | 101.28mg | 34% | |
| Sodium | 560.37mg | 23% | |
| Potassium | 683.9mg | 15% | |
| Total Carbs | 9.28g | 3% | |
| Sugars | 2.55g | 10% | |
| Dietary Fiber | 1.47g | 6% | |
| Protein | 31.13g | 62% | |
| Vitamin C | 24.1mg | 40% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 12.1mg | 67% | |
| Calcium | 59.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 131.38 Kcal (550 kJ) | ||
| Calories from fat | 74.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.3g | 36% | |
|---|---|---|---|
| Cholesterol | 35.42mg | 34% | |
| Sodium | 195.97mg | 23% | |
| Potassium | 239.17mg | 15% | |
| Total Carbs | 3.24g | 3% | |
| Sugars | 0.89g | 10% | |
| Dietary Fiber | 0.51g | 6% | |
| Protein | 10.89g | 62% | |
| Vitamin C | 8.4mg | 40% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 4.2mg | 67% | |
| Calcium | 20.9mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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