Carne con Chile Rojo
Nutrition ProfileCalories: 280, Cholesterol: 69 mg, Fiber: 1.6 g, Sodium: 116 mg, Carbohydrates: 8.9 g, Fat: 18.7 g, Protein: 19.5 g
- Cook the tomatoes and peppers together in a small saucepan or in the microwave until softened. Place into the bowl of a blender with the garlic clove, and puree until smooth.
- Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Season the beef with salt and pepper to taste, then fry in the skillet until no longer pink.
- Once cooked, pour in the tomato puree and add the bouillon cube. Stir until the bouillon cube dissolves, then cook for 3 minutes.
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