Simple twist on an old traditional favorite. Very flavorful.
Preheat oven to 325 deg fahrenheit.
In a cast iron pot or roasting pan with lid, pour olive oil and heat to med hi on stove. Rub entire roast with the salt and pepper mixture. Place roast in pan, cut onion in half. Place it in pot with garlic, and fresh oregano, while browning entire roast. As soon as roast is browned nicely all over remove from stove top and pour 2 oz of tequila, juice from 2 limes and crushed ancho chiles. Cover pan and set in oven to cook for up to 3 hours or when meat separates with fork easily. Remove from oven and let cool in pan for another 30 to 40 minutes. After meat is warm enough to handle, remove all ingredients from pan except the juice left on bottom. Begin to shred meat in pan and mix with left over juices from roasting. Lastly, pour the remaining 2 oz of tequila and the lime juice from last lime over shredded meat in pan and mix well. Serve on top of fresh warm corn tortillas with chopped jalapeno and mango pieces. Garnished with cilantro sprig.
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Serving Size: 1 Serving (193g) | ||
Recipe Makes: 10 | ||
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Calories: 401 | ||
Calories from Fat: 237 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.3g | 35 % | |
Saturated Fat 10.1g | 51 % | |
Monounsaturated Fat 11.5g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 89.8mg | 28 % | |
Sodium 785.9mg | 27 % | |
Potassium 579.5mg | 15 % | |
Total Carbohydrate 7.2g | 2 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 5g | ||
Protein 27.3g | 39 % | |
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: 401
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