asachs01 · May 6, 2025 16:15
diff --git a/carne-guisada-heb.html b/carne-guisada-heb.html
 <!DOCTYPE html>
 <html lang="en">
 <head>
  <meta charset="UTF-8">
  <title>Carne Guisada Tacos</title>
 </head>
 <body>
  <div class="hrecipe">
    <h1 class="fn">Carne Guisada Tacos</h1>
    <p class="summary">Slow-simmered beef stew meat seasoned with Tex-Mex spices, served in warm tortillas with fresh toppings.</p>

    <p><strong>Yield:</strong> <span class="yield">16 tacos</span></p>
    <p><strong>Prep Time:</strong> <span class="preptime">20 minutes</span></p>
    <p><strong>Cook Time:</strong> <span class="cooktime">1 hour 30 minutes</span></p>
    <p><strong>Total Time:</strong> 1 hour 50 minutes</p>

    <h2>Ingredients</h2>
    <ul class="ingredient">
      <li>2 lb beef stew meat</li>
      <li>1/8 tsp kosher salt</li>
      <li>1/8 tsp ground black pepper</li>
      <li>2 tbsp extra virgin olive oil</li>
      <li>12 oz mild pico de gallo</li>
      <li>1 tbsp garlic cloves, minced in oil</li>
      <li>2 tsp chili powder</li>
      <li>1 tsp ground cumin</li>
      <li>1 tsp ground oregano</li>
      <li>1/3 cup all-purpose flour</li>
      <li>16 oz low sodium chicken broth</li>
      <li>10.5 oz diced tomatoes with green chiles</li>
      <li>2 bay leaves</li>
      <li>16 flour tortillas</li>
      <li>1/2 cup shredded cheddar cheese</li>
      <li>1 tbsp fresh cilantro, chopped</li>
      <li>1 tbsp white onion, chopped</li>
      <li>1 lime, cut into wedges</li>
      <li>1 avocado, sliced</li>
    </ul>

    <h2>Instructions</h2>
    <ol class="instructions">
      <li>Season beef with salt and pepper.</li>
      <li>Heat 1 tbsp oil in a large skillet over medium-high heat. Cook beef in two batches, 5 minutes each, until browned. Transfer to a pot or slow cooker.</li>
      <li>Add remaining oil to skillet and cook pico de gallo and garlic for 3 minutes.</li>
      <li>Add chili powder, cumin, oregano, and flour. Stir and cook for 2–3 minutes.</li>
      <li>Slowly stir in chicken broth. Bring to a boil and simmer for 2–3 minutes.</li>
      <li>Add broth mixture to beef with tomatoes and bay leaves. Cover and simmer 1½ hours (or cook 6 hours in slow cooker) until beef is tender.</li>
      <li>Serve in tortillas with cheddar cheese, cilantro, onion, lime wedges, and avocado slices.</li>
    </ol>

    <h2>Nutrition Information (per serving)</h2>
    <ul>
      <li>Calories: 250</li>
      <li>Total Fat: 11g (Saturated: 3.5g)</li>
      <li>Cholesterol: 45mg</li>
      <li>Sodium: 510mg</li>
      <li>Total Carbohydrate: 23g (Fiber: 3g, Sugars: 2g)</li>
      <li>Protein: 18g</li>
    </ul>
  </div>
 </body>
 </html>
	<!DOCTYPE html>
	<html lang="en">
	<head>
	<meta charset="UTF-8">
	<title>Carne Guisada Tacos</title>
	</head>
	<body>
	<div class="hrecipe">
	<h1 class="fn">Carne Guisada Tacos</h1>
	<p class="summary">Slow-simmered beef stew meat seasoned with Tex-Mex spices, served in warm tortillas with fresh toppings.</p>

	<p><strong>Yield:</strong> <span class="yield">16 tacos</span></p>
	<p><strong>Prep Time:</strong> <span class="preptime">20 minutes</span></p>
	<p><strong>Cook Time:</strong> <span class="cooktime">1 hour 30 minutes</span></p>
	<p><strong>Total Time:</strong> 1 hour 50 minutes</p>

	<h2>Ingredients</h2>
	<ul class="ingredient">
	<li>2 lb beef stew meat</li>
	<li>1/8 tsp kosher salt</li>
	<li>1/8 tsp ground black pepper</li>
	<li>2 tbsp extra virgin olive oil</li>
	<li>12 oz mild pico de gallo</li>
	<li>1 tbsp garlic cloves, minced in oil</li>
	<li>2 tsp chili powder</li>
	<li>1 tsp ground cumin</li>
	<li>1 tsp ground oregano</li>
	<li>1/3 cup all-purpose flour</li>
	<li>16 oz low sodium chicken broth</li>
	<li>10.5 oz diced tomatoes with green chiles</li>
	<li>2 bay leaves</li>
	<li>16 flour tortillas</li>
	<li>1/2 cup shredded cheddar cheese</li>
	<li>1 tbsp fresh cilantro, chopped</li>
	<li>1 tbsp white onion, chopped</li>
	<li>1 lime, cut into wedges</li>
	<li>1 avocado, sliced</li>
	</ul>

	<h2>Instructions</h2>
	<ol class="instructions">
	<li>Season beef with salt and pepper.</li>
	<li>Heat 1 tbsp oil in a large skillet over medium-high heat. Cook beef in two batches, 5 minutes each, until browned. Transfer to a pot or slow cooker.</li>
	<li>Add remaining oil to skillet and cook pico de gallo and garlic for 3 minutes.</li>
	<li>Add chili powder, cumin, oregano, and flour. Stir and cook for 2–3 minutes.</li>
	<li>Slowly stir in chicken broth. Bring to a boil and simmer for 2–3 minutes.</li>
	<li>Add broth mixture to beef with tomatoes and bay leaves. Cover and simmer 1½ hours (or cook 6 hours in slow cooker) until beef is tender.</li>
	<li>Serve in tortillas with cheddar cheese, cilantro, onion, lime wedges, and avocado slices.</li>
	</ol>

	<h2>Nutrition Information (per serving)</h2>
	<ul>
	<li>Calories: 250</li>
	<li>Total Fat: 11g (Saturated: 3.5g)</li>
	<li>Cholesterol: 45mg</li>
	<li>Sodium: 510mg</li>
	<li>Total Carbohydrate: 23g (Fiber: 3g, Sugars: 2g)</li>
	<li>Protein: 18g</li>
	</ul>
	</div>
	</body>
	</html>