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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Season all sides of the beef with a fair amount of salt and pepper. | 2. In a large Dutch oven, or other heavy pot that has a tight cover, heat 2 tablespoons of olive oil over moderately high heat. | 3. Add the garlic and the beef to the pot, browning the meat on all sides, taking the time to get a nice crust on the outside. | 4. Add the onion and allow to lightly brown, about 3 to 4 minutes. | 5. Add the crushed tomatoes, plus 1 tomato can of water, spices, season with salt and pepper, to taste, and add enough water to cover the meat. | 6. Bring to a boil then reduce heat and simmer with a lid for 3 hours, or until the meat is fork tender. | 7. Let meat cool some in the liquid. | 8. Shred meat and place in store bought taco shells, make your own taco shells, or even roll up in warm flour tortillas. | 9. Garnish with lettuce, cheese and chopped tomatoes--if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef shoulder	2	lb		1260.2695	0.0	184.5978	58.2081
kosher salt black pepper			ground	-	-	-	-
extra virgin olive oil				-	-	-	-
garlic clove	2		smashed	-	-	-	-
onion	1		sliced	60.0	14.01	1.65	0.15
tomato	1	can	crushed	62.068999999999996	13.7631	3.2384	0.5397
ancho chile powder	1	tablespoon	dried	-	-	-	-
cayenne pepper	1	tablespoon		16.854	3.0014	0.6365	0.9153
cumin	1	tablespoon	ground	22.5	2.6544	1.0686	1.3362
bay leaf	3			-	-	-	-

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