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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 480 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the beef in the hot skillet, and brown it quickly on all sides. | 2. Transfer the roast to a slow cooker and top it with the chopped onion. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast. | 3. Cover, and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart. | 4. Transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired). Serve in tacos or burritos (see Cook's Note). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chuck roast	1			816.0019	0.0	86.9495	52.0428
salt	1	teaspoon		-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		chopped	60.0	14.01	1.65	0.15
green chile pepper	1 1/4	cups	diced	37.25	8.642000000000001	1.6018	0.3166
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
cayenne pepper	1	teaspoon	ground	5.724	1.0193	0.2162	0.3109
pepper sauce	1	bottle		-	-	-	-
garlic powder	1	teaspoon		10.261	2.2546	0.5131	0.0226

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