1. Place the beef in crock pot and sprinkle with salt. Add broth, chipotles in sauce, and ground cumin to a blender and blend until smooth. Pour this mixture into the crock pot and cover. Set on low for 8-12 hours.
2. When the barbacoa beef is ready, transfer the beef roast to a cutting board and use forks to shred. Transfer the shreds back to the crock pot for at least 15 min to absorb the juices.
3. Serve in tortillas, as salad, nachos, etc.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1878g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2590 (66%)|
|Amt Per Serving||% DV|
|Total Fat 287.8g||384 %|
|Saturated Fat 115.6g||578 %|
|Monounsaturated Fat 123.3g|
|Polyunsanturated Fat 11.3g|
|Cholesterol 1047.8mg||322 %|
|Sodium 2512.5mg||87 %|
|Potassium 4931.2mg||130 %|
|Total Carbohydrate 5g||1 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 3.2g|
|Protein 309.6g||442 %|
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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: 3926
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