This flavorful, aromatic easy-to-make dish is a a combination of several more complex recipes, while staying true to the unique contribution of traditional Mexican spices.
Grind peppercorns, annato seeds, cloves, cumin, canela, oregano and allspice in spice grinder to fine powder.
Combine all ingredients in a heavy pot, bring to a boil then partially cover and simmer over low heat, for 45-60 minutes until all water has been absorbed and meat begins to fall apart.
Fork shred any remaining chunks of meat, increase heat and saute until meat is browned.
Serve in flour tortillas or with white rice and garnish with cilantro, cotija cheese, shredded cabbage and/or pico de gallo.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (290g)|
|Recipe Makes: 4|
|Calories from Fat: 75 (37%)|
|Amt Per Serving||% DV|
|Total Fat 8.3g||11 %|
|Saturated Fat 2.9g||14 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 85mg||26 %|
|Sodium 99.5mg||3 %|
|Potassium 550.2mg||14 %|
|Total Carbohydrate 3.9g||1 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 3.2g|
|Protein 27.2g||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: 205
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.