By Raquel Partida
CARNE MOLIDA EN CHILE NEGRO
8 steps
Prep:5minCook:40min
MEXICAN MEAL PREP: CARNE MOLIDA EN CHILE NEGRO. This is an ode to the guisado rendidor that can feed a huge crowd on the tightest of budgets but for us keep us full while in a calorie deficit.
Updated at: Thu, 17 Aug 2023 03:59:57 GMT
Nutrition balance score
Unbalanced
Glycemic Index
56
Moderate
Glycemic Load
14
Moderate
Nutrition per serving
Calories437.9 kcal (22%)
Total Fat26.5 g (38%)
Carbs26.1 g (10%)
Sugars6 g (7%)
Protein24.2 g (48%)
Sodium417.1 mg (21%)
Fiber5.4 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
1. In a pot, boil the chiles for 6 minutes and then add the tomatoes. Boil for an additional 8-10 minutes or until the skin of the tomato has blistered. Turn off the heat and let it cool.
Step 2
2. While the chiles & tomatoes cool off, chop 1/4 of the onion, zucchini, bell peppers, and potatoes.
Step 3
3. In a blender, add the cooled chiles, tomatoes, 1/4 of the onion, garlic cloves, and 1/2 c of water you boiled the chiles in, and chicken bouillon (or salt) to taste. Blend well.
Step 4
4. Grease a pan with avocado oil spray and cook the chopped onion for 3 minutes.
Step 5
5. Add in the ground beef and brown for 4-5 minutes. Season with salt and pepper.
Step 6
6. Mix in the salsa, potatoes, and bell peppers. Cover and cook for 10 minutes.
Step 7
7. Mix in 1/2 c beef broth (or water) and zucchini. Cover and cook for 10 additional minutes or until all the vegetables are cooked through. Top with chopped cilantro.
Step 8
8. Divide into 4 even servings (~1.5 c guisado) and add toppings or sides of choice. I added frijoles de la olla to my meal prep.
Notes
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Makes leftovers
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