Use this red chile-sauced beef and bean filling for tamales, tacos or enchiladas.
About 2 cups
Active Time: 20 minutes |
Total Time: 1 1/2 hours
8 ounces ounces beef chuck, trimmed
1 15-ounce can black beans, drained and rinsed
1/2 cup Red Chile Sauce, (recipe follows)
1 clove garlic, finely chopped
1 teaspoon dried oregano, preferably Mexican
1 tablespoon canola oil
Salt & freshly ground pepper to taste
Place beef in a saucepan and add water to cover. Bring to a boil, reduce heat and simmer, covered, until the meat is very tender, about 1 hour; drain. When cool enough to handle, shred meat; set aside.
Combine beans, Red Chile Sauce, garlic and oregano in a food processor or blender; process until smooth. If mixture is too thick, add a little water or additional chile sauce.
Heat oil in a heavy skillet over high heat. Add reserved beef and cook, stirring, until well browned, about 3 minutes. Remove from heat and stir in black bean mixture. Season with salt and pepper.
Per 1/4-cup serving :
4 g Fat;
1 g Sat;
2 g Mono;
17 mg Cholesterol;
11 g Carbohydrates;
9 g Protein;
3 g Fiber;
149 mg Sodium;
197 mg Potassium