Directions:
- Mix all ingredients except steak, alcaparrado and cilantro in a 31/2-qt or larger slow-cooker. Top with steak; turn steak over to coat with mixture.
- Cover and cook on low 8 to 10 hours or until steak is very tender. Transfer steak to a cutting board.
- Remove and discard bay leaf. Tear steak in shreds using the two-forks method. Return shreds to cooker; stir in olives and chopped cilantro and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 484.24 Kcal (2027 kJ) | ||
| Calories from fat | 319.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.53g | 55% | |
|---|---|---|---|
| Cholesterol | 115.64mg | 39% | |
| Sodium | 955.3mg | 40% | |
| Potassium | 828.92mg | 18% | |
| Total Carbs | 9.3g | 3% | |
| Sugars | 4.06g | 16% | |
| Dietary Fiber | 2.24g | 9% | |
| Protein | 33.86g | 68% | |
| Vitamin C | 7.4mg | 12% | |
| Iron | 4.5mg | 25% | |
| Calcium | 59.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 187.65 Kcal (786 kJ) | ||
| Calories from fat | 123.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.77g | 55% | |
|---|---|---|---|
| Cholesterol | 44.81mg | 39% | |
| Sodium | 370.19mg | 40% | |
| Potassium | 321.22mg | 18% | |
| Total Carbs | 3.6g | 3% | |
| Sugars | 1.57g | 16% | |
| Dietary Fiber | 0.87g | 9% | |
| Protein | 13.12g | 68% | |
| Vitamin C | 2.8mg | 12% | |
| Iron | 1.7mg | 25% | |
| Calcium | 23.2mg | 6% | |
* 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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