Mexican

Spicy Chipotle Pepper Beef (Puntas Al Albanil) is for Dinner.

Spicy Chipotle Pepper Beef (Puntas Al Albanil) takes 15 minutes to prepare.

Spicy Chipotle Pepper Beef (Puntas Al Albanil) takes 25 minutes to cook.

Spicy Chipotle Pepper Beef (Puntas Al Albanil) makes 6 servings.

The ingredients for Spicy Chipotle Pepper Beef (Puntas Al Albanil) are:

2 tbsp Bertolli Extra Light Olive Oil
1 1/4 lb beef, tenderloin
1/2 lb Oscar Mayer Low Sodium Bacon
1 large white onion (~400 grams)
4 cloves garlic, minced
1/2 cup water ( can also use dark beer or broth)
2 tbsp French's Worcestershire Sauce, Reduced Sodium
2 Embasa Chipotle Peppers in Adobo Sauce (~4 tbsp)
1 tsp salt
1/3 cup fresh cilantro, chopped

12 LaTortilla Factory Smart & Delicious Tortillas (Original made with Whole Wheat)

1 cup Wild Harvest, Organic, Indian Basmati White Rice
1 tsp Bertolli Extra Light Olive Oil
2 cups water
1 tbsp lime juice
1 tsp salt
1/3 cup fresh cilantro, chopped

Optional for beef portion not included in nutritional calculation:
2 14.5 oz cans no salt added diced tomatoes, drained
12 oz mushrooms, stemmed and sliced 1/4 " thick

Here is how you make Spicy Chipotle Pepper Beef (Puntas Al Albanil):

Preperation:Cut beef and bacon into 1/4" bite size pieces.Slice onion into 1/2" thick pieces.Slice mushrooms 1/4" thick.Peal & mince garlic cloves.Chop peppers.Chop cilantro.Heat oil in large pot over high heat. Cook beef, stirring frequently to brown all sides, until almost at desired doneness (about 2-3 minutes for medium-rare). Remove to plate, leaving oil behind. Cook bacon in speparate pan, drain and remove to plate.Return large pot to medium-high heat. Cook onion until brown, stirring occasionally (about 7-8 minutes). Add garlic and stir for 1 minute. Add water (beer or broth), worcestershire sauce peppers and salt (tomatoes and mushrooms) and cook (about 10 minutes), stirring occasionally and scraping up bits stuck to bottom of pan, until mushrooms are done and liquid is reduced to a sauce.Return meat to pot and heat. Serve sprinkled with cilantro.In a small pot, heat water, oil and salt to a boil. Add rice and return to boil. Reduce heat and simmer until water is absorbed (about 12 minutes). Turn off heat and leave covered (about 5 minutes). In a medium bowl, combine rice, lime juice and cilantro.Serve with two small tortillas.Number of Servings: 6Recipe submitted by SparkPeople user BECA10000.

The nutritional information for Spicy Chipotle Pepper Beef (Puntas Al Albanil) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 582.8

• Total Fat: 32.5 g
• Cholesterol: 72.6 mg
• Sodium: 1,481.2 mg
• Total Carbs: 51.7 g
• Dietary Fiber: 16.3 g
• Protein: 34.6 g

Spicy Chipotle Pepper Beef (Puntas Al Albanil) is Mexican cuisine.