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Nutrition Facts
Serving Size 105 g
(Approx. 36 Servings)
Amount Per Serving
Calories 170 Calories From Fat 80
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 30 mg 10%
Sodium 125 mg 5%
Total Carbohydrate 15 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 and are estimates only. We make no representations or warranties regarding the nutrition information provided. 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
2 hours
Total Time
2 h 15 m
Serves
36  People

Ingredients

Recipe makes 36 Servings

3 Lb boneless shoulder chuck roast
1/8 Tsp salt
1/8 Tsp pepper
2 Tbsp canola oil
1 Central Market All Natural Chipotle Salsa (16 oz jar)
1 white corn tortillas (36 count package)
3 large tomato, thin sliced
3 Large Hass avocado, peeled & thin sliced
2 medium red onions, thin sliced
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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 3 minutes.
4
Add oil and chuck roast. Brown on each side 3 minutes.
5
Slow Cooker Instructions: Transfer roast into crock‑pot, and set to medium‑high heat; add salsa, and cover; cook 5 ‑ 7 hours until roast is fork tender and falls apart.
6
Dutch Oven Baking Instructions: Add salsa and 1 cup water to Dutch oven, cover and place on lower oven rack. Bake 2 hours or until meat is tender and falls apart easily.
7
Warm tortillas on comal or skillet on medium heat.
8
Place tomatoes, avocados and onions on platter to serve with tacos.

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