. Outstanding
Rate the RecipeRead Reviews (5)A little like a Mexican sloppy Joe, this juicy dish is best sandwiched in crusty French rolls and topped with shredded cabbage, red onion, sliced tomato, cilantro, and sour cream. Prep and Cook Time: about 30 minutes, plus 8 to 10 hours in the slow-cooker. Notes: Chipotle sauce, made by San Marcos, Knorr, and other brands, can be found at Whole Foods and Mexican markets or on MexGrocer.com. Save extra sauce to top Mexican rice or cooked pinto beans.
1. Rinse beef and trim off excess fat. Put in a slow-cooker (at least 5 qt.). Add tomatoes (with juice), chipotle sauce or salsa, jalape?os, onion, garlic, ground chile, honey, salt, and cumin; pour broth over the top.
2. Cover and cook on low until beef is very tender when pierced, 8 to 10 hours. If desired, remove lid for last 30 minutes to allow sauce to reduce and thicken.
3. With a heavy fork, transfer meat to a rimmed board or plate. Shred with two forks. Ladle out half the sauce and reserve (see notes). Return shredded beef to the remaining sauce in slow-cooker, cover, and let warm. Serve in sandwiches.
Nutritional Information
Calories:261 (38% from fat)
Protein:30g
Fat:11g (sat 4)
Carbohydrate:10g
Fiber:1.8g
Sodium:1198mg
Cholesterol:92mg
Sunset, JANUARY 2006
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Serving Size: 1 Serving (484g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 41 | ||
Calories from Fat: 11 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1929.3mg | 67 % | |
Potassium 273.9mg | 7 % | |
Total Carbohydrate 1.9g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1.8g | ||
Protein 5.6g | 8 % | |
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: 41
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