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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 500 minutes, Preparation Time - 25 minutes

• Source

  All Recipes

| 1. Trim the roast of any excess fat, and cut into four pieces. Rub with black pepper, and place into a slow cooker. Add the onions, green chiles, chili powder, cayenne pepper, garlic powder, cumin, chipotle peppers, and beef bouillon. Pour in enough water to cover 1/3 of the roast. | 2. Cover, and cook on High until the meat begins to fall apart, about 8 hours. Add water if needed to keep the roast from drying out. | 3. Turn the slow cooker to Low, and remove meat to a large bowl with a slotted spoon. Shred the meat into bite-sized pieces using two forks. Return the meat to the slow cooker; cook about 20 minutes to reheat before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef roast	1		round	557.6013	0.0	98.1016	18.5414
black pepper	2	teaspoons	ground	11.546	2.9417	0.4779	0.15
onion	1		diced	60.0	14.01	1.65	0.15
green chilies	1	can	chopped	89.955	21.2744	4.4978	0.4498
chili powder	2	teaspoons		15.228	2.6838	0.7268	0.7711
cayenne pepper	1	teaspoon		5.724	1.0193	0.2162	0.3109
garlic powder	1	tablespoon		32.107	7.0548	1.6054	0.0708
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
chipotle pepper adobo sauce	1	can		-	-	-	-
beef bouillon	1	cube		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.