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Suggest a better descriptionTake seed out of peppers
Chop onion in half and take peel off garlic Add chicken bouillon cube salt add everything to water make sure water covering everything.
Boil for 20 mins.
Cut top off tomatoes where the stem grows set to the side. Half onion chipotle peppers garlic Set aside.
Add all seasoning to a plate sit aside.
Cut roast in half
add meat to crock pot with beef bouillon and all seasoning.
Add tomatoe to pot with pepper bring heat back up to boil add lil more water if need it boil tomatoe about 5 min purray tomatoe Frist then add to a bowl and then everything else add lil vinegar and lime juices and water from the boil to blend better mix well then Strine sauce.
add 1 TBS vinegar 1/2 lime to tomato sauces
add sauce to meat add some of boil water cover meat.
Cook for 6 hour on high. Skim grease off the top set aside. Take meat out and break up add back to crock pot cook for 20 more min. Dip tortillas in grease flip then add meat cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (461g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 464 | ||
Calories from Fat: 57 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.4g | 9 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 1.9mg | 1 % | |
Sodium 357.2mg | 12 % | |
Potassium 496.9mg | 13 % | |
Total Carbohydrate 95.5g | 28 % | |
Dietary Fiber 14.6g | 58 % | |
Sugars, other 81g | ||
Protein 12.9g | 18 % | |
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: 464
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