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Chicken Enchiladas with Red Sauce
$0.00 Cooking FeeRated 5 out of 5 based on 7 reviews.
Rated 5.00 out of 5
6 servings
Chicken Enchiladas with Red Sauce

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 40 customer ratings
(8 customer reviews)

$0.00 Cooking FeeRated 5 out of 5 based on 7 reviews.
Serving Size: 2 enchiladas

Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free
These chicken enchiladas are especially delicious, as this recipe uses semi-scratch red sauce. Pair with Restaurant Style Mexican Rice and Refried Pinto Beans or Black Beans.
www.ForkandKnifeCreations.com

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www.ForkandKnifeCreations.com

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Instructions
To make the enchilada sauce, heat oil in a small saucepan over medium-high heat.
Add flour, whisking for 1 minute, until a golden roux forms.
Add the remaining dry seasonings through to the oregano, whisking to combine.
Gradually add the stock, continually whisking, to prevent any lumps.
Whisk in the tomato paste. Simmer on low heat for 10 minutes.
Preheat oven to 350 degrees.
Add 1 tablespoon oil to a sauté pan set over medium heat. When hot add onions, peppers, and garlic, sauteing until onion is translucent, about 3 minutes.
Season with Kosher salt and pepper; set aside.
Wrap tortillas in a damp kitchen towel and microwave for 1-2 minutes until soft and pliable.
Pour ½ cup of the enchilada sauce into a 9x13 inch, rectangular baking dish.
Fill tortillas with equal portions of chicken, then the onion/bell pepper mixture, and finally half the cheese, and half the cilantro.
Top with 1 tablespoon enchilada sauce, roll, and place seam side down in baking dish.
Pour remaining enchilada sauce over the enchiladas, then sprinkle with remaining cheese.
Top with sliced olives.
Cover baking dish loosely with aluminum foil and bake for 25-30 minutes, or until cheese has melted and sauce is bubbling.
Remove from oven and garnish with remaining cilantro.

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook25

Passive0

Total Time50 minutes

Recipe Serving Size6 servings

Ingredients

Ingredients
For the enchilada sauce:
2 tablespoon avocado oil or lard, or your favorite high-heat cooking oil
2 tablespoon all-purpose flour or gluten-free flour
3 tablespoon chili powder
1 tablespoon garlic salt
1 teaspoon Kosher salt
1 teaspoon ground cumin
1 teaspoon dry oregano
2 ½ cup chicken stock
6 ounce tomato paste
For the filling and assembly:
1 tablespoon avocado oil or lard, or your favorite high-heat cooking oil
1 white onion small, finely chopped
1 red bell pepper large, chopped
2 clove garlic minced
½ teaspoon Kosher salt
⅙ teaspoon freshly ground black pepper
3 cup rotisserie chicken shredded
3 ½ cup shredded Monterrey Jack cheese or pepper jack cheese
6 ounce canned pitted black olives drained
½ cup fresh cilantro chopped
12 corn tortilla

Cooking Tools Required
Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Microwave, Oven, Pyrex baking dish, Saucepan, Saute pan, Sharp Knives, Spatula, Top Stove, Whisk

Reheating/Serving Instructions
Heat in microwave, covered, on high power until heated through.

Nutrition
Calories: 647kcal | Carbohydrates: 45g | Protein: 29g | Fat: 42g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Cholesterol: 74mg | Sodium: 3644mg | Potassium: 852mg | Fiber: 9g | Sugar: 9g | Vitamin A: 3555IU | Vitamin C: 41mg | Calcium: 704mg | Iron: 4mg

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Queso Fresca Cheese Enchiladas with Red Sauce
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
Up to 10 servings
Queso Fresca Cheese Enchiladas with Red Sauce

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Recipe adapted from:
David Long

Rated 5 out of 5 based on 15 customer ratings
(3 customer reviews)

$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Serving Size: 1 enchilada

Egg Free Gluten Free Nut Free
Vegetarian delicious enchiladas with a fluffy cheese sauce, these enchiladas are a crowd pleaser!

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Instructions
Preheat oven to 375 degrees.
To make the enchilada sauce, heat oil in a small saucepan over medium-high heat. Add flour, whisking for 1 minute, until golden roux forms. Add the remaining dry seasonings through to the cumin, whisking to combine. Gradually add the stock, continually whisking, to prevent any lumps. Whisk in the tomato paste. Simmer on low heat for 10-15 minutes.
With a mixing bowl and masher, mash the sour cream, queso fresca, shredded Jack and green onions until fluffy. Adjust ratios as needed. Primary ingedients are sour cream and queso fresca. The shredded jack for texture and green onions for flavor.
Fry tortillas in oil to give them a little crispiness and prevent soggy enchiladas.
Pour ½ cup of the enchilada sauce into a 9x13 inch, rectangular baking dish. Fill tortillas with equal portions of filling, then roll. Don't leave air pockets in rolled enchiladas. Place seam side down in baking dish.
Pour remaining enchilada sauce over the enchiladas. Press the ends of the enchiladas down into the sauce, to keep them from drying out. Sprinkle with shredded cheese. Top with sliced olives. Cover loosely with aluminum foil and bake for 25-30 minutes, or until cheese has melted and sauce is bubbling. Remove from oven.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook35

Passive0

Total Time1 hour

Recipe Serving Size10

Ingredients

Ingredients
Enchilada Sauce
2 tablespoon avocado oil
2 tablespoon all-purpose flour gluten free flour for GF
3 tablespoon chili powder
1 tablespoon garlic salt
1 teaspoon Kosher salt
1 teaspoon ground cumin
2 ½ cup vegetable stock
6 ounce tomato paste
Filling
1 bunch green onion dice
1 1/2 cup shredded Monterrey Jack cheese or pepper jack cheese
8 ounce Queso Fresca cheese
16 ounce sour cream
For Serving
10 corn tortilla medium or as many as you can fill in the pan
1 bunch fresh cilantro chopped
2.2 ounce canned sliced black olives
1/2 cup shredded Monterrey Jack cheese or pepper jack cheese

Cooking Tools Required
Baking Pan, Potato Masher, Saucepan, Saute pan

Reheating/Serving Instructions
Heat, covered in 350 degree oven for 20 minutes or until cheese melts.

Nutrition
Calories: 374kcal | Carbohydrates: 20g | Protein: 15g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 65mg | Sodium: 1764mg | Potassium: 388mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1807IU | Vitamin C: 5mg | Calcium: 411mg | Iron: 2mg

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Pollo Medina – Spicy Chicken and Onions in a Chipotle Cream Sauce
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
Up to 10 servings
Pollo Medina – Spicy Chicken and Onions in a Chipotle Cream Sauce

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Recipe adapted from:
Syd Bailey

Rated 5 out of 5 based on 15 customer ratings
(3 customer reviews)

$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Serving Size: 12 ounce

Egg Free Gluten Free Keto Lower Carb Refined Sugar Free
Family Favorite with a little kick from the chipotle peppers. Great with Mexican rice and refried beans. Soak up the sauce with some tortillas!

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Instructions
Heat oil in large saute pan until hot. Add dried herbs and cook until completely dark, almost burnt. It will be very fragrant.
Add chicken meat stirring to cook evenly.
Add in onions, garlic and chipotles. Cook for a few minutes stirring to incorporate everything together.
Add in heavy cream and reduce until it is thick almost yogurt consistency. (the sour cream will thin it out when you add it).
Add in crema(or sour cream) and stir to mix in. Sauce will thin out. Reduce until creamy. Garnish with chopped cilantro.

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook5

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 tablespoon bacon grease or avocado oil, or lard
2 teaspoon dry oregano
1 teaspoon dry thyme
3 pound boneless skinless chicken thigh sliced into strips
1 onion halved and sliced thin
4 clove garlic sliced thin
1 tablespoon chipotle chili chopped
2 cup heavy whipping cream
1 cup Crema Mexicana or sour cream
½ cup fresh cilantro chopped

Cooking Tools Required
Cutting board, Saute pan, Sharp Knives, Top Stove

Nutrition
Calories: 413kcal | Carbohydrates: 6g | Protein: 28g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 206mg | Sodium: 161mg | Potassium: 446mg | Fiber: 1g | Sugar: 2g | Vitamin A: 930IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 1mg

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Sweet Potato and Black Bean Enchilada
$0.00 Cooking Fee
Rated 0 out of 5
8 servings
Sweet Potato and Black Bean Enchilada

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Recipe adapted from:
KaiaFit

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 six inch enchiladas

Egg Free Nut Free Vegetarian
These vegetarian enchiladas are filled with sweet potatoes, black beans, tomatoes, and feta cheese.
www.kaiafitfolsom.com

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www.kaiafitfolsom.com

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Instructions
Sauce:
Bring all sauce ingredients to a simmer in a saucepan over medium heat. Whisk to combine and then remove from heat. Season with salt and pepper, if desired.
Filling:
Heat oil in a separate saucepan over medium heat. Add onion and saute 3 to 5 minutes, or until soft. Add sweet potatoes, tomatoes, salsa, garlic, cumin, and ½ cup water; bring to a boil. Reduce heat to medium-low, and simmer for 30 to 40 minutes, or until sweet potatoes are soft. Mash mixture with potato masher until combined. Add black beans, and cook for 5 minutes. Add ¼ cup feta cheese to the mixture.
To assemble Enchiladas:
Preheat the oven to 350 degrees F. Brush a 13 x 9 inch baking dish with oil. Spread ½ cup of sauce on the bottom of the dish. Spoon filling onto, roll, and pack close together seam-side down in the baking dish. Top with the remaining sauce and feta cheese.
Bake for 15 minutes.
Preheat the broiler. Broil Enchiladas for 5 minutes, or until the cheese is browned and bubbly. Let rest for 10 minutes before serving.
Garnish with lime, sour cream, and cilantro.

Cook Times

Active Prep20

Hands-On Cook20

Hands-Off Cook45

Passive0

Total Time1 hour 25 minutes

Recipe Serving Size8

Ingredients

Ingredients
Sauce:
15 ounce canned tomato sauce
1 ¾ cup low-sodium vegetable broth
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon dried oregano
½ teaspoon chipotle chile powder
Filling:
1 tablespoon extra virgin olive oil
1 cup onion diced
3 cup sweet potato peeled and diced
15 ounce canned diced tomatoes
16 ounce jar prepared medium salsa
3 clove garlic minced
1 teaspoon ground cumin
15 ounce canned black beans rinsed and drained
¼ cup feta cheese crumbled
Enchiladas:
16 6-inch whole wheat tortillas or (8) 10-inch
½ cup feta cheese crumbled
Garnishes:
2 lime cut into wedges
½ cup sour cream
1/3 cup fresh cilantro chopped

Cooking Tools Required
9x13 inch glass baking dish, Broiler pan, Can Opener, Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Oven, Potato Masher, Saucepan, Sharp Knives, small spoon, Top Stove, Vegetable Peeler, Whisk, Wooden Spatula

Reheating/Serving Instructions
Heat in 350 degree oven for 15 minutes or until heated through, or heat in microwave on medium heat until heated through.

Nutrition
Calories: 216kcal | Carbohydrates: 30g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 21mg | Sodium: 938mg | Potassium: 690mg | Fiber: 8g | Sugar: 7g | Vitamin A: 7801IU | Vitamin C: 18mg | Calcium: 162mg | Iron: 3mg

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Mexican Casserole with Pan Roasted Corn and Peppers
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Mexican Casserole with Pan Roasted Corn and Peppers

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 6 ounces

Egg Free Nut Free Refined Sugar Free Soy Free Vegetarian
This vegetarian Mexican inspired casserole is a customer submitted favorite!

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Instructions
Preheat the oven to 400 degrees. Using 1 tablespoon of the olive oil, grease a 9x13 inch baking pan.
Heat a large saute pan over medium-high heat and when hot add the remaining olive oil. Add the onion and peppers, sprinkling with some of the chili, cumin, and Kosher salt. Saute until lightly browned. Set aside in a medium bowl. To the same pan add the corn and season again, sauteing until light browned. Add to the bowl with the other vegetables, mixing to combine.
Spread a little bit of the enchilada sauce on the bottom of the baking pan. Layer in order: half of the tortilla strips, ALL the beans, half of the veggies, half of the sauce, half of the cheese. Cover with the other half of the tortilla strips, veggies, sauce, and cheese.
Cover with foil (oiled on side touching casserole) and bake for 15-20 minutes, until the sauce is bubbling and the cheese is melted. Serve with avocado, fresh cilantro, and sour cream.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 tablespoon extra virgin olive oil
½ red onion small dice
2 red bell pepper diced
2 green bell pepper diced
1 jalapeno pepper finely chopped
2 cup frozen corn kernels
2 cup red enchilada sauce
18 corn tortilla cut into thin strips
2 cup Mexican cheese blend shredded
16 ounce canned refried beans mixed with 2 tablespoons water
1 bunch fresh cilantro chopped
1 avocado ripe
½ cup sour cream

Cooking Tools Required
Pyrex baking dish

Reheating/Serving Instructions
Heat in microwave on medium high power until heated through.

Nutrition
Calories: 358kcal | Carbohydrates: 43g | Protein: 13g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 869mg | Potassium: 421mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1509IU | Vitamin C: 57mg | Calcium: 222mg | Iron: 2mg

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Mexican Black Bean Wrap
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
Up to 10 servings
Mexican Black Bean Wrap

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Recipe adapted from:
KaiaFit

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 1 wrap

Dairy Free Egg Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
This KaiaFit recipe is part of the 7-day Spring cleanse for 2022.
https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242

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https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242

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Instructions
In a mixing bowl combine the coconut yogurt, taco seasoning, lime juice, and cilantro.
Add the black beans, green onion, and tomatoes and stir to combine. Season the mixture with additional lime juice or salt if needed.
Open the pita, add the lettuce, and top with the black bean mixture. Roll the pita tightly to close.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 1/2 cup unsweetened coconut yogurt
7 teaspoon taco seasoning
15 tablespoon lime juice 1 lime=approximately 2 tablespoons
10 tablespoon fresh cilantro
73 ounce canned black beans rinsed and drained
10 stalk green onion sliced
2 1/2 cup cherry tomato chopped
1 head romaine lettuce whole leaves separated
10 whole wheat pita bread

Cooking Tools Required
Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives

Nutrition
Calories: 362kcal | Carbohydrates: 72g | Protein: 19g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1048mg | Potassium: 1030mg | Fiber: 20g | Sugar: 4g | Vitamin A: 5807IU | Vitamin C: 26mg | Calcium: 118mg | Iron: 7mg

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Tortilla-less Tacos
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
Up to 10 servings
Tortilla-less Tacos

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Recipe adapted from:
Karin Adoni Ben-David

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 5 ounces

Dairy Free Egg Free Gluten Free Keto Lower Carb Nut Free Paleo Reduced Fat Refined Sugar Free Soy Free Whole 30
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These ground turkey tacos with spicy tomato sauce, are low-carb, Keto friendly, Whole 30, Paleo and oh so delicious!

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Instructions
Heat avocado oil in a non-stick skillet over medium high heat. Add onion and sauté 2 minutes, or until onions have softened.
Add turkey, garlic, salt and pepper, and cook, tossing and breaking up turkey occasionally, until cooked through, about 8 minutes.
Add chili powder, cumin, paprika, tomato sauce, and chicken broth. Reduce to a simmer and cook about 5 minutes, until sauce has reduced.
Stack 2 lettuce leaves on top of each other and fill with mixture.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Recipe Serving Size10

Ingredients

Ingredients
3 tablespoon avocado oil
2 cup red onion chopped
3 pound 85% lean ground turkey 95% lean
6 clove garlic chopped
1½ teaspoon Kosher salt
½ teaspoon freshly ground black pepper
2 tablespoon chili powder
1 tablespoon ancho chili powder
1 tablespoon ground cumin
1 ½ teaspoon paprika
1 ½ cup canned tomato sauce
1 ½ cup chicken stock low-sodium
2 head Romaine lettuce or iceberg lettuce

Cooking Tools Required
Can Opener, Kitchen towels, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove

Reheating/Serving Instructions
Heat filling in large saute pan set over medium heat until heated through.

Nutrition
Calories: 247kcal | Carbohydrates: 12g | Protein: 35g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 792mg | Potassium: 980mg | Fiber: 5g | Sugar: 5g | Vitamin A: 11967IU | Vitamin C: 13mg | Calcium: 78mg | Iron: 4mg

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Jackfruit Carnitas Tacos
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Jackfruit Carnitas Tacos

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Recipe adapted from:
KaiaFit

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 taco

Dairy Free Egg Free Nut Free Refined Sugar Free Vegan Vegetarian
These carnitas tacos are made from jackfruit seasoned with spices and served with guacamole and corn toritillas.

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Instructions
Preheat the oven to 450℉ (230℃) and line a baking sheet with parchment paper.
Heat the oil in a skillet over medium heat. Add the onion and cook for three to five minutes until softened.
Add the jackfruit and water, and simmer for ten minutes.
Add the tomato paste, coconut sugar, cumin, smoked paprika, and orange juice and simmer on low for ten minutes.
Pull apart the jackfruit with a fork.
Spread the jackfruit onto the prepared baking sheet and bake for 12 to 15 minutes, until crispy. Spread the guacamole over the tortillas, and top with the jackfruit, red onion, and cilantro.

Notes
Notes Leftovers Refrigerate in an airtight container for up to four days. Assemble the tacos just before enjoying. Serving Size One serving is equal to approximately two tacos. More Flavor Top with black beans, feta, and pickled onions.

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook15

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 teaspoon extra virgin olive oil
1/2 yellow onion medium, diced
5 cup canned Jackfruit young, drained, rinsed, cored
2/3 cup water
4 teaspoon tomato paste
2 1/2 tablespoon coconut sugar
2 1/2 teaspoon ground cumin
1 teaspoon smoked paprika
1/3 cup orange juice
1/3 cup guacamole
10 corn tortilla
1/3 cup red onion diced
1/3 cup fresh cilantro chopped

Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Oven, parchment paper, Sharp Knives

Reheating/Serving Instructions
Heat the filling in a saute pan over medium heat or in a 350 degree oven for 10 minutes.

Nutrition
Calories: 189kcal | Carbohydrates: 39g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 50mg | Potassium: 247mg | Fiber: 3g | Sugar: 4g | Vitamin A: 209IU | Vitamin C: 7mg | Calcium: 71mg | Iron: 1mg

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Pork and Hominy Pozole
$0.00 Cooking FeeRated 2 out of 5 based on 1 review.
Rated 2 out of 5
Up to 10 servings
Pork and Hominy Pozole

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Recipe adapted from:
Syd Bailey

Rated 2 out of 5 based on 2 customer ratings
(1 customer review)

$0.00 Cooking FeeRated 2 out of 5 based on 1 review.
Serving Size: 1.5-2 cups

Egg Free Gluten Free Nut Free Paleo Reduced Fat Refined Sugar Free
Traditional Mexican stew of pork and hominy. Typically served on special occasions or weekend family gatherings. This is one of Mexicos signature dishes

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Instructions
Heat skillet to high and add chilis, tossing until slightly browned and fragrant. Set into bowl and cover with boiling water. Let steep for 10 minutes while you cut up meat, onions, garlic and herbs.
Pull chilis out of water and remove stems and seeds. Place into blender and process until smooth. Use some of the soaking liquid to make into ketchup like consistency.
Heat oil in large 5 qt pot. add pork and cook until meat for about 5 minutes, stirring to make sure all the meat cooks evenly. Add onions and garlic and cook for additional 5 minutes. Add oregano, thyme cumin and bay leaves and stir to combine. Add pureed chilis, stock and hominy. Simmer for 15-20 minutes. Serve with garnishes of choice

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook15

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 ounce dry red chili California, Guajillo, ancho or New Mexico
1 tablespoon extra virgin olive oil
2 1/2 pound boneless pork shoulder trimmed of fat and cut into chunks( *can substitute chicken thighs)
1 cup onion diced
3 clove garlic minced
2 tablespoon fresh oregano minced (for 10 servings 2 teaspoons if dried)
2 teaspoon ground cumin
1 teaspoon fresh thyme `
3 bay leaf
29 ounce canned hominy
64 ounce chicken stock
Optional Garnishes
fresh oregano chopped
fresh cilantro chopped
green cabbage shredded
jalapeno pepper sliced
radish sliced
queso fresco
red onion chopped
avocado sliced
lime wedged

Cooking Tools Required
Blender, Can Opener, Colander, Cutting board, Measuring cups and spoons, Sharp Knives, Skillet, Stock pot or >5 Qt pot, Tongs, Top Stove

Nutrition
Calories: 298kcal | Carbohydrates: 22g | Protein: 32g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 607mg | Potassium: 711mg | Fiber: 3g | Sugar: 6g | Vitamin A: 148IU | Vitamin C: 19mg | Calcium: 49mg | Iron: 3mg

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Steak a La Chicana (Mexican Pepper Steak)
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
Up to 10 servings
Steak a La Chicana (Mexican Pepper Steak)

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Recipe adapted from:
Syd Bailey

Rated 5 out of 5 based on 5 customer ratings
(1 customer review)

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 8 oz

Dairy Free Egg Free Lower Carb Nut Free Paleo Reduced Fat Refined Sugar Free Soy Free
One of the first dishes my grandmother taught me how to make and always a family favorite! Goes great with Mexican rice

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Instructions
In a large bowl combine sliced steak and all the ingredients through to the ground pepper. Mix thoroughly and let sit for 10 minutes.
Heat oil in large saute pan over med high heat. When very hot add meat mixture and sear as much as possible.
When meat is browned add tomato sauce and reduce heat to medium. Simmer for 10 minutes until sauce has thickened. Sprinkle with chopped cilantro

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive10

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound top round steak or eye of round, sliced thinly
1 cup onion slivered
3 clove garlic sliced thinly
4 serrano pepper or jalapeno, sliced, more or less to taste
1 tablespoon chili powder
1 tablespoon fresh oregano or 1 teaspoon dried
1 cup tomato diced
1 teaspoon Kosher salt
1 tablespoon freshly ground black pepper
2 tablespoon avocado oil
16 ounce canned tomato sauce
½ cup fresh cilantro chopped

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Tongs, Top Stove

Nutrition
Calories: 217kcal | Carbohydrates: 4g | Protein: 32g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 83mg | Sodium: 104mg | Potassium: 611mg | Fiber: 1g | Sugar: 1g | Vitamin A: 446IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 3mg

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