Directions:
- Trim fat from meat and cut into 6 pieces.
- In a 4 quart slow cooker, place meat, tomatoes, onion, chipotle peppers, oregano, garlic, cumin and salt.
- Cover and cook on low 8-9 hours or high 4-4 1/2 hours.
- Prepare pico de gallo by combining all ingredients and chilling for at least 2 hours.
- After meat has cooked, remove from pot reserving liquid and shred with fork.
- Return to liquid mixture to moisten.
- Using a slotted spoon, line mixture into warm tortillas and top with pico de gallo.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 322.32 Kcal (1349 kJ) | ||
| Calories from fat | 114.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.68g | 20% | |
|---|---|---|---|
| Cholesterol | 123.64mg | 41% | |
| Sodium | 350.93mg | 15% | |
| Potassium | 644.36mg | 14% | |
| Total Carbs | 4.22g | 1% | |
| Sugars | 1.79g | 7% | |
| Dietary Fiber | 1.48g | 6% | |
| Protein | 44.29g | 89% | |
| Vitamin C | 7.8mg | 13% | |
| Iron | 4.9mg | 27% | |
| Calcium | 158.5mg | 16% | |
| Amount Per 100 g | |||
| Calories | 149.35 Kcal (625 kJ) | ||
| Calories from fat | 52.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.87g | 20% | |
|---|---|---|---|
| Cholesterol | 57.29mg | 41% | |
| Sodium | 162.6mg | 15% | |
| Potassium | 298.56mg | 14% | |
| Total Carbs | 1.95g | 1% | |
| Sugars | 0.83g | 7% | |
| Dietary Fiber | 0.69g | 6% | |
| Protein | 20.52g | 89% | |
| Vitamin C | 3.6mg | 13% | |
| Iron | 2.3mg | 27% | |
| Calcium | 73.5mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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