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Veal Mexican

  Veal shoulder 2 1⁄2 Pound, cubed
  Butter/Lard 1 Tablespoon
  Garlic 3 Clove (15 gm)
  Chili powder 1 Tablespoon
  Crumbled dried oregano 1 Teaspoon
  Salt 1 Teaspoon
  Hot pepper sauce 1 Dash
  Tomato sauce 2 Cup (32 tbs)
  Canned peeled green chilies 6 Ounce, chopped (1 Can)

Brown veal cubes on all sides in butter (the Mexicans use lard).
When the cubes are all nicely browned, add garlic, chili powder, oregano, salt, hot pepper sauce, and tomato sauce.
Cover and simmer very gently for about 2 hours, or until veal cubes are thoroughly tender.
Add chilies to veal and heat through.
Taste for seasoning; you may want to add more chili powder and hot pepper sauce.
Serve on hot rice with refried beans or black beans.
Makes 6 servings.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes

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Average: 4.4 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2359 Calories from Fat 820

% Daily Value*

Total Fat 92 g141.1%

Saturated Fat 36.9 g184.7%

Trans Fat 0 g

Cholesterol 1324.4 mg441.5%

Sodium 3920.5 mg163.4%

Total Carbohydrates 66 g22%

Dietary Fiber 17.7 g70.7%

Sugars 26.5 g

Protein 304 g607.2%

Vitamin A 158.8% Vitamin C 229.9%

Calcium 28.1% Iron 58.7%

*Based on a 2000 Calorie diet

Veal Mexican Recipe