The cuban classic. Using fozen/canned items and the slow cooker makes this an easy dish. Serve with rice and beans
Source: posted by glamgirl7000
1.Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.
2. Combine all ingredients other than beef in slow cooker and stir until well blended. Transfer beef to a slow cooker. Cover, and cook on High for 4 hours, or on Low for up to 10 hours. When ready to serve, shred meat, garnish with chopped cilantro and serve with rice and beans.
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Serving Size: 1 Serving (239g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 375 | ||
Calories from Fat: 174 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.3g | 26 % | |
Saturated Fat 5.8g | 29 % | |
Monounsaturated Fat 10g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 58.8mg | 18 % | |
Sodium 437.7mg | 15 % | |
Potassium 1141.1mg | 30 % | |
Total Carbohydrate 12g | 4 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 9.6g | ||
Protein 38.4g | 55 % | |
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: 375
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