1 tbsp dried ancho chile powder
3 tsp salt
1½ tsp black pepper
1 tbsp brown sugar
2 tsp dried oregano
3 tsp dried cumin
1 tsp dried coriander
2 lb carne picada
4 large garlic cloves, minced
1 jalapeno, seeded, deribbed, and minced
1 cup onion, chopped
28 fl oz whole plum tomatoes, 1 can, drained and crushed with your hands
In a small bowl mix together first 7 ingredients.
Toss meat with garlic. Sprinkle meat with spice mixture and mix to evenly coat. Cover and refrigerate for 1-hour minimum.
In a large straight-sided skillet, add 2 tablespoons of oil, jalapeno, and onions and cook over medium heat for 5 minutes or until the onions begin to soften. Add half the meat mixture and cook over medium-high heat until browned on both sides. Remove to a plate and set aside
Add more oil as needed and brown the remaining meat on both sides. Turn the heat to low. Add the cooked meat back to the pan. Add drained tomatoes and cook, cover, until heated through, which will be about 7 minutes.
Serve with warmed tortillas and desired optional toppings.
Sugar: 2g
:
Calcium: 24mg
Calories: 252kcal
Carbohydrates: 4g
Cholesterol: 69mg
Fat: 16g
Fiber: 1g
Iron: 2mg
Monounsaturated Fat: 8g
Polyunsaturated Fat: 1g
Potassium: 351mg
Protein: 23g
Saturated Fat: 7g
Sodium: 933mg
Vitamin A: 48IU
Vitamin C: 4mg
