Try this stew with a mexican flair.
Brown meat in oil in large stew pot.
Add all remaining ingredients (cut onions into large chunks 5x5).
Cook 2 hours covered on very low simmer. Remove lid, turn heat up and boil water out (approximately 1 hour more).
Stir and crush/shred meat throughout. You will probably find that the meat begins to fall apart after the first 1 to 1 1/2 hours making it easier to crush or get that shredded consistency. There should be no large lumps of meat. Make sure that it is completely shredded/crushed.
To serve: Heat flour tortillas in light oil in fry pan. Place meat mixture in tortilla. Roll and serve 2-3 tortillas per person. Eat alone or with mexican rice and refried beans if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (379g) | ||
Recipe Makes: 8 | ||
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Calories: 466 | ||
Calories from Fat: 275 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.5g | 41 % | |
Saturated Fat 12g | 60 % | |
Monounsaturated Fat 13.3g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 112.3mg | 35 % | |
Sodium 110.6mg | 4 % | |
Potassium 1005.4mg | 26 % | |
Total Carbohydrate 13.6g | 4 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 10.3g | ||
Protein 34.2g | 49 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 466
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