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Ingredients
US|METRIC
6 SERVINGS
- 3 1/2 lb. beef shank
- 1 1/2 lb. chuck roast
- 1 medium onion
- 1 head garlic (plus more garlic for chile sauce)
- 4 bay leaves
- water
- meat
- salt
- pepper
- 2 ancho (dried chile, pasilla remove stems and seeds)
- 5 dried chile guajillo (remove stems and seeds)
- 8 dried chile (puya removed stems only)
- 2 Roma tomatoes
- 2 ears of corn (sliced)
- 2 carrots (peeled and sliced)
- 1 chayote squash (peeled and sliced)
- 1 russet potato (washed and sliced)
- 4 seeds (xoconostle peeled, removed, sliced)
- 6 oz. fresh green beans (sliced smaller)
- 2 squash (Mexican, calabacitas sliced)
- 6 leaves (fresh epazote)
- cilantro (finely chopped)
- lime wedges
- serrano pepper (finely miced)
- onion (finely diced)
- corn tortillas (Warm)
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NutritionView More
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820Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories820Calories from Fat330 |
| % DAILY VALUE |
| Total Fat37g57% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol190mg63% |
| Sodium410mg17% |
| Potassium2260mg65% |
| Protein88g |
| Calories from Fat330 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber8g32% |
| Sugars6g |
| Vitamin A120% |
| Vitamin C50% |
| Calcium15% |
| Iron60% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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