Directions:
- Stir together the ingredients for the fajita seasoning and set aside.
- Heat 1 tablespoon oil in a soup pot or dutch oven over medium high heat.
- Brown half of the meat in the oil and transfer to a 4 to 6 quart slow cooker.
- Brown the remaining meat in the remaining oil and transfer to the slow cooker.
- Deglaze pot with tequila, scraping up the flavor bits stuck to the pan and add to the slow cooker.
- Add tomatoes, bell peppers, diced onion, minced garlic, and the fajita seasoning to the slow cooker.
- Stir in beef stock and flour.
- Cover and cook on high for 4 hours.
- Stir in beans and lime juice just before serving.
- Garnish with sour cream, cilantro, avocado, and jalapenos.
- BEEF STOCK.
- Preheat oven to 450.
- Roast bones in a single layer n a roasting pan until caramelized, (about 1 1/2 hours) stirring periodically to prevent burning.
- Transfer bones from roasting pot to an 8 quart stock pot, drain an discard excess grease from pan.
- In a large bowl, toss vegetables with tomato paste to coat.
- Transfer vegetables to pan used to roast bones .
- Roast vegetables until caramelized, about 45 minutes.
- Remove the vegetables from the oven and add to the stock pot.
- Place the roasting pan onto the stove over medium-high heat.
- Deglaze the pan with the wine, scraping up the brown bits of flavor from the bottom.
- Pour wine and brown bits over the bones and vegetables in the stock pot.
- Add parsley, thyme, bay leaves, and peppercorns to the stock pot.
- Add cold water to cover by one inch and bring to a simmer over medium heat.
- Simmer stock, skimming the fat from the surface every 30 to 45 minutes during the first 2 hours.
- Simmer stock for about 5 to 8 hours adding water as needed to keep everything covered.
- Discard bones.
- Strain stock through a fine mesh sieve, discarding vegetables.
- Using an ice bath cool the stock to almost freezing.
- Cover stock with plastic wrap and refrigerate.
- Before using stock, skim off and discard layer of chilled fat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 878.88 Kcal (3680 kJ) | ||
| Calories from fat | 434.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 48.24g | 74% | |
|---|---|---|---|
| Cholesterol | 270.63mg | 90% | |
| Sodium | 314.16mg | 13% | |
| Potassium | 329.51mg | 7% | |
| Total Carbs | 6.3g | 2% | |
| Sugars | 1.96g | 8% | |
| Dietary Fiber | 0.95g | 4% | |
| Protein | 75.6g | 151% | |
| Vitamin C | 5.9mg | 10% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 808.2mg | 4490% | |
| Calcium | 84.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 109.25 Kcal (457 kJ) | ||
| Calories from fat | 53.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6g | 74% | |
|---|---|---|---|
| Cholesterol | 33.64mg | 90% | |
| Sodium | 39.05mg | 13% | |
| Potassium | 40.96mg | 7% | |
| Total Carbs | 0.78g | 2% | |
| Sugars | 0.24g | 8% | |
| Dietary Fiber | 0.12g | 4% | |
| Protein | 9.4g | 151% | |
| Vitamin C | 0.7mg | 10% | |
| Iron | 100.5mg | 4490% | |
| Calcium | 10.5mg | 8% | |
* 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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