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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim fat from meat and cut into 6 pieces. | 2. In a 4 quart slow cooker, place meat, tomatoes, onion, chipotle peppers, oregano, garlic, cumin and salt. | 3. Cover and cook on low 8-9 hours or high 4-4 1/2 hours. | 4. Prepare pico de gallo by combining all ingredients and chilling for at least 2 hours. | 5. After meat has cooked, remove from pot reserving liquid and shred with fork. | 6. Return to liquid mixture to moisten. | 7. Using a slotted spoon, line mixture into warm tortillas and top with pico de gallo. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef steak	2 1/2		boneless cut round	3502.0079	0.0	187.0004	306.0007
no salt tomato	2	cans	no-salt-added diced undrained	176.3118	39.009	8.8156	2.2039
onion	1		cut	8.0	1.868	0.22	0.02
adobo sauce	1 -2		chopped	-	-	-	-
oregano	1	teaspoon	crushed dried	2.65	0.6892	0.09	0.0428
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
cumin	1/4	teaspoon	ground	1.9688	0.2323	0.0935	0.1169
salt	1/4	teaspoon		-	-	-	-
wheat tortilla			warmed	-	-	-	-
cheddar cheese	1	cup	shredded reduced fat	-	-	-	-
tomato	1	cup	chopped	26.82	5.7961	1.3112	0.298
red onion	2	tablespoons	chopped	8.0	1.868	0.22	0.02
cilantro	2	tablespoons		0.46	0.0734	0.0426	0.0104
serrano chili pepper	1		seeded chopped	-	-	-	-
jicama	1/2	cup	chopped peeled	22.8	5.292000000000001	0.43200000000000005	0.054000000000000006
red radish	1/4	cup		-	-	-	-

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