3 - 3 1/2 hours
2 Tbsp. H-E-B Extra Virgin Olive Oil
3 Tbsp. H-E-B The Baker's Choice All-Purpose Flour
1 tsp. H-E-B Kosher Salt
1/2 tsp. Black Pepper
2 1/2 - 3 lbs. chuck roast
1 c. Mexican beer or 1 cup H-E-B Low Sodium Beef Broth
1 can (10 oz.) diced tomatoes with green chiles
1 can (15 oz.) H-E-B No Added Salt Corn, drained
1 can (15 oz.) black beans, drained and rinsed
2 c. H-E-B Picante Sauce
20 H-E-B Corn Tortillas
* Shredded H-E-B 2% Reduced Fat Sharp Cheddar Cheese Blend
Preheat oven to 325 degrees F. Heat oil
in Dutch oven over medium-high heat,
Combine flour, salt, and pepper in
sealable plastic bag. Add roast and turn
to coat evenly
. Place roast in hot pan.
Brown on all sides.
Add Beer (or low sodium broth, if
substituting), tomatoes, corn, black
beans, and picante
sauce. Cover tightly
with lid and place in preheated oven.
Cook 3 to 3 1/2 hours, or until
Remove from oven, allow to cool 10 - 15
minutes. Shred beef with fork, removing
ing fat. Stir to incorporate all
ingredients in pan.
Serve on corn tortillas topped with
Calories: 390, Total Fat: 8g, Saturated Fat: 3g, Sodium: 480mg, Carbohydrates: 23g, Dieta
ry Fiber: 4g, Protein: 29g