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Suggest a better descriptionTo make the adobo sauce combine vinegar, limejuice, chipotles, garlic, cumin, oregano, black pepper, salt and cloves in a blender or processor on high speed until smooth.
Remove most of the fat from the roast and then cut into large chunks (approximately 6).
Pour oil into a frying pan and sear all sides of roast on medium-high heat until browned.
Place meat into Crockpot and pour adobo sauce over meat.
Pour in the chicken broth and add bay leaves.
Cook on high heat 6 hours or on low all day.
While still in the Crockpot, shred the meat with two forks and turn the heat to warm. Serve with hard or soft tortilla shells when ready.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (75g) | ||
Recipe Makes: Servings | ||
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Calories: 222 | ||
Calories from Fat: 196 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.7g | 29 % | |
Saturated Fat 1.7g | 8 % | |
Monounsaturated Fat 13.6g | ||
Polyunsanturated Fat 6g | ||
Cholesterol 0mg | 0 % | |
Sodium 9.5mg | 0 % | |
Potassium 181.7mg | 5 % | |
Total Carbohydrate 9.1g | 3 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 7g | ||
Protein 1.4g | 2 % | |
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: 222
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