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Ingredients
US|METRIC
6 SERVINGS
- 3 ancho peppers
- 3 pasilla peppers
- 3 peppers (New Mexican dried, See my NOTES above on the dried pepper choices – I prefer a variety)
- 2 1/2 lb. beef chuck (cut into bite-sized cubes)
- 2 tsp. cumin
- salt
- pepper
- 2 Tbsp. olive oil
- 1 white onion (medium, chopped)
- 3 jalapeno peppers (chopped)
- 2 serrano peppers (chopped, optional for extra heat – use extra jalapenos for milder)
- 4 cloves garlic (chopped)
- 2 cups beef stock (or use a dark beer)
- 2 1/2 cups water (+ more as needed, or use chicken or beef stock, or beer)
- 2 Tbsp. corn flour (masa harina, for thickening, if desired)
- 1 Tbsp. brown sugar
- 1 Tbsp. worcestershire
- chopped onion
- chili flakes
- chopped cilantro (freshly)
- lime wedges
- crema (or sour cream)
- fritos (or tortilla chips)
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NutritionView More
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710Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories710Calories from Fat410 |
% DAILY VALUE |
Total Fat45g69% |
Saturated Fat15g75% |
Trans Fat |
Cholesterol125mg42% |
Sodium480mg20% |
Potassium1910mg55% |
Protein44g |
Calories from Fat410 |
% DAILY VALUE |
Total Carbohydrate35g12% |
Dietary Fiber13g52% |
Sugars5g |
Vitamin A260% |
Vitamin C25% |
Calcium10% |
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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