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Nutrition Facts
Serving Size 174 g
(Approx. 6 Servings)
Amount Per Serving
Calories 300 Calories From Fat 110
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 35 mg 12%
Sodium 490 mg 20%
Total Carbohydrate 12 g 4%
Dietary Fiber 4 g 16%
Sugars 9 g
Protein 20 g
Vitamin A 20% Iron 6%
Vitamin C 30% Calcium 0%
*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.
Smoked Brisket Picadillo
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

1/4 cup(s) vegetable oil
1/2 cup(s) white onion, diced small
2 Tsp cumin
12 .3500 Oz Così Com'è Whole Red Datterino Tomatoes
4 cup(s) H-E-B Fully Cooked Mesquite Smoked Brisket Flat Pre-Sliced, chopped small
1/2 cup(s) H-E-B Organics Beef Stock
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Instructions

1
Heat oil in a sauté pan on medium-high.
2
Add onions and cumin, sauté until onions are just translucent.
3
Next, add tomatoes breaking apart with a spoon, and cook for 6 to 8 minutes.
4
Add brisket and beef stock, stir everything and bring to a simmer.
5
Continue to cook until liquid is almost completely evaporated.
6
Season to taste as needed, and serve over rice or use as a taco filling.

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