Directions:
- Cut the meat into 3/4 pieces. Put a handful at a time into a bag containing the flour, salt and pepper. Shake well. Repeat with the remaining meat.
- Heat the oil in a large skillet. Add a batch of meat at a time into the hot oil, not overcrowding. Brown slowly.
- Add the Enchilada Sauce, garlic puree and oregano.
- Cook over low heat at least one hour, or until the meat is very tender, stirring frequently to prevent scorching. AAdd water if necessary.
- I put a lid on my pan, and cook the dish for several hours over the lowest possible heat. The meat must be tender!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 686.37 Kcal (2874 kJ) | ||
| Calories from fat | 390.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.44g | 67% | |
|---|---|---|---|
| Cholesterol | 167.99mg | 56% | |
| Sodium | 1480.09mg | 62% | |
| Potassium | 532.02mg | 11% | |
| Total Carbs | 22.69g | 8% | |
| Sugars | 1.86g | 7% | |
| Dietary Fiber | 3.08g | 12% | |
| Protein | 49.21g | 98% | |
| Vitamin C | 5.3mg | 9% | |
| Iron | 4.7mg | 26% | |
| Calcium | 87.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 223.94 Kcal (938 kJ) | ||
| Calories from fat | 127.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.17g | 67% | |
|---|---|---|---|
| Cholesterol | 54.81mg | 56% | |
| Sodium | 482.9mg | 62% | |
| Potassium | 173.58mg | 11% | |
| Total Carbs | 7.4g | 8% | |
| Sugars | 0.61g | 7% | |
| Dietary Fiber | 1.01g | 12% | |
| Protein | 16.06g | 98% | |
| Vitamin C | 1.7mg | 9% | |
| Iron | 1.5mg | 26% | |
| Calcium | 28.4mg | 9% | |
* 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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