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Nutrition Facts
Serving Size 105 g
(Approx. 24 Servings)
Amount Per Serving
Calories 170 Calories From Fat 80
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 30 mg 10%
Sodium 80 mg 3%
Total Carbohydrate 14 g 5%
Dietary Fiber 3 g 12%
Sugars 1 g
Protein 9 g
Vitamin A 4% Iron 6%
Vitamin C 10% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Chipotle Pot Roast Tacos
Prep Time
15 minutes
Cook Time
120 minutes
Total Time
135 minutes
Serves
24  People

Ingredients

Recipe makes 24 Servings

3 Lb boneless shoulder chuck roast
1/8 Tsp salt
1/8 Tsp pepper
2 Tbsp Hill Country Fare Canola Oil
16 Oz Central Market Natural Chipotle Salsa
3 large tomatoes, thin sliced
3 avocados, peeled & thin sliced
2 medium red onions, thin sliced
36 H-E-B White Corn Tortillas
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Instructions

1
Heat oven to 325°F.
2
Season roast with salt and pepper.
3
Heat Cocinaware Dutch Oven over high heat for 3 minutes.
4
Add canola oil and roast. Brown on each side for 3 minutes.
5
Add salsa and 1 cup water to dutch oven, cover and place on lower oven rack.
6
Bake for 2 hours or until meat is tender and falls apart easily.
7
Place taco fillings on a platter and serve on white corn tortillas.

Source:

H-E-B

 
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