Veal Mexican Recipe

Summary

Preparation Time20 MinCooking Time20 Min
Ready In40 MinDifficulty LevelMedium
Health IndexHealthyCuisine
Main IngredientInterest Group

Ingredients

 Veal shoulder2 1⁄2 Pound, cubed
 Butter/Lard1 Tablespoon
 Garlic3 Clove (15 gm)
 Chili powder1 Tablespoon
 Crumbled dried oregano1 Teaspoon
 Salt1 Teaspoon
 Hot pepper sauce1 Dash
 Tomato sauce2 Cup (32 tbs)
 Canned peeled green chilies6 Ounce, chopped (1 Can)

Nutrition Facts

Serving size: Complete recipe

Calories 2359 Calories from Fat 820

% Daily Value*

Total Fat 92 g141.1%

Saturated Fat 36.9 g184.7%

Trans Fat 0 g

Cholesterol 1324.4 mg

Sodium 3920.5 mg163.4%

Total Carbohydrates 66 g22%

Dietary Fiber 17.7 g70.7%

Sugars 26.5 g

Protein 304 g607.2%

Vitamin A 158.8% Vitamin C 229.9%

Calcium 28.1% Iron 58.7%

*Based on a 2000 Calorie diet

Directions

Brown veal cubes on all sides in butter (the Mexicans use lard).
When the cubes are all nicely browned, add garlic, chili powder, oregano, salt, hot pepper sauce, and tomato sauce.
Cover and simmer very gently for about 2 hours, or until veal cubes are thoroughly tender.
Add chilies to veal and heat through.
Taste for seasoning; you may want to add more chili powder and hot pepper sauce.
Serve on hot rice with refried beans or black beans.
Makes 6 servings.
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