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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place roast in crockpot. Add diced tomatoes with green chilies using 1 or 2 cans depending on how much meat you have. A three- to four-pound roast takes 2 cans. | 2. Cover the crockpot and cook on LO heat until meat is very tender, about 6-8 hours. | 3. Remove beef from crockpot and drain, reserving the cooking liquid. Refrigerate this liquid. | 4. Using 2 forks, shred the beef and refrigerate. When the liquid is well chilled, the fat will solidify on the surface. Remove the fat. The meat may then be combined with the cooking liquid or it may be held in reserve to moisten the meat later. | 5. To make burritos, Mareesme adds beef to refried beans, adds shredded Cheddar cheese and rolls in a tortilla. To make enchiladas, she stuffs the tortilla with meat, rolls up, and covers with shredded Cheddar cheese and either enchilada sauce or salsa. She bakes until bubbly. | 6. Note: If you don't have the cans of diced tomatoes with green chilies, you may use a jar or two of chunky salsa. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pot roast	1	pounds		557.6013	0.0	98.1016	18.5414
tomato green chilies	2	cans	diced	-	-	-	-

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