Crockpot Carne Picada Street taco meat
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 132.3
- Total Fat: 9.3 g
- Cholesterol: 37.5 mg
- Sodium: 232.6 mg
- Total Carbs: 1.1 g
- Dietary Fiber: 0.1 g
- Protein: 10.8 g
View full nutritional breakdown of Crockpot Carne Picada Street taco meat calories by ingredient
Introduction
A ver well seasoned meat that’s fall apart tender from marinade and crockpot cooking. A ver well seasoned meat that’s fall apart tender from marinade and crockpot cooking.Number of Servings: 16
Ingredients
-
32 oz beef for carne picada extra-thin ( place in gallon zip bag with meat tenderizer for about 30 minuets)
28 oz can Peeled Plum Tomatoes Tesco (Canned 400g) drained
1 tbsp Ancho Chili Powder
1.5 tsp Black Pepper, ground
1 tsp Coriander, Ground
3 tsp Ground Cumin
3 tsp Oregano, dried
2 tsp meat tenderizer
2 tsp Garlic Minced
Tips
You may also Spice this recipe up by adding canned, chopped jalapeños at the time you add the tomatoes or a small can of diced green chilies.
Directions
Place two pounds of beef carne picada meat into a gallon sized zip lock bag with the meat tenderizer and press it into then meat by rolling and flipping the bag around. Tenderize for about 30 minuets.
Meanwhile, place all dry ingredients into large mixing bowl with lid and after the half hour place all meat into the bowl and attach the lid and shake the bowl around until all the meat is covered in the dry mix. Now place the bowl into the refrigerator for one hour to marinate.
Next take the 28oz can of plum tomatoes and drain them, then squash with your hand into smaller pieces the tomatoes into the crockpot. After the one hour into the refrigerator take the meat and add to the crockpot and set it on high for four hours to cook.
When done, enjoy over corn tortillas with lettuce and cheese or serve over corn chips for an interesting chili pie with cheese.
Serving Size: Makes about 16 2oz servings
Number of Servings: 16
Recipe submitted by SparkPeople user MELTEA43.
Meanwhile, place all dry ingredients into large mixing bowl with lid and after the half hour place all meat into the bowl and attach the lid and shake the bowl around until all the meat is covered in the dry mix. Now place the bowl into the refrigerator for one hour to marinate.
Next take the 28oz can of plum tomatoes and drain them, then squash with your hand into smaller pieces the tomatoes into the crockpot. After the one hour into the refrigerator take the meat and add to the crockpot and set it on high for four hours to cook.
When done, enjoy over corn tortillas with lettuce and cheese or serve over corn chips for an interesting chili pie with cheese.
Serving Size: Makes about 16 2oz servings
Number of Servings: 16
Recipe submitted by SparkPeople user MELTEA43.
