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Mexican Pulled Beef

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)130.765
Energy (kCal)2149.7185
Carbohydrates (g)225.7252
Total fats (g)85.7136
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350. | 2. Place roast onto aluminum foil for wrapping in large roasting pan. | 3. Mix the canned and liquid ingredients in a large bowl with the seasoning. | 4. Dump over the roast and wrap the foil tightly into a package. | 5. Roast for 3 to 4 hours. | 6. Using two forks, shred beef, mix together all the ingredients and return to oven for another half hour. | 7. Pop taco shells or tortilla chips into oven to warm for 15 minutes before serving. | 8. Top with shredded Mexican cheese or serve with queso on the side. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chuck roast 3 -4 lb 0.0 0.0 0.0 0.0
    tomato 29 ounces diced 147.9844 31.9811 7.2348 1.6443
    pinto bean 1 can undrained - - - -
    black bean 1 can undrained 991.8141 181.3769 62.8246 4.1301
    chili sauce 1 bottle - - - -
    taco seasoning mix enchilada 1 1/4 1/4 - - - -
    beef broth 1 1/2 1/2 25.2 0.14400000000000002 4.104 0.792
    mexican cheese 2 cups 984.72 12.2232 56.6016 79.1472
    queso sauce 1 jar - - - -
    tortilla chip - - - -

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



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