Mexican shredded beef with salsa
Bring large pot of lightly salted water to boil. Place rump roast and garlic into pot. cook over low heat for 2.5 hours. Once cooked let beef cool enough to shred. Add garlic salt and ground pepper to shredded garlic.
Bring cast iron skillet to med-high heat with oil. Add onion and cook until translucent. Add tomatoes, chiles and bullion. Add meet and cook heat through.
Serve with warm tortillas. A good leftover recipe is to heat in pan and add eggs for Machaca con Huevos. :)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (391g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 783 | ||
Calories from Fat: 503 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 55.9g | 74 % | |
Saturated Fat 14.1g | 70 % | |
Monounsaturated Fat 21.7g | ||
Polyunsanturated Fat 16.1g | ||
Cholesterol 217.7mg | 67 % | |
Sodium 157.4mg | 5 % | |
Potassium 1080.5mg | 28 % | |
Total Carbohydrate 4.1g | 1 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 3.3g | ||
Protein 63.1g | 90 % | |
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: 783
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