Directions:
- In a small bowl, combine the first five ingredients. Cut roast in half; rub spice mixture over meat. Transfer to a 3-qt. slow cooker. Top with chilies, onion and garlic. Pour broth over meat. Cover and cook on low for 8-10 hours or until meat is tender.
- Remove meat from slow cooker; shred with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each taco shell. Top with tomatoes, lettuce and cheese. Yield: 9 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 291.09 Kcal (1219 kJ) | ||
| Calories from fat | 164.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.28g | 28% | |
|---|---|---|---|
| Cholesterol | 101.28mg | 34% | |
| Sodium | 247.8mg | 10% | |
| Potassium | 526.73mg | 11% | |
| Total Carbs | 2.16g | 1% | |
| Sugars | 0.88g | 4% | |
| Dietary Fiber | 0.44g | 2% | |
| Protein | 29.48g | 59% | |
| Vitamin C | 8.8mg | 15% | |
| Iron | 3.3mg | 18% | |
| Calcium | 34.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 153.72 Kcal (644 kJ) | ||
| Calories from fat | 86.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.65g | 28% | |
|---|---|---|---|
| Cholesterol | 53.49mg | 34% | |
| Sodium | 130.86mg | 10% | |
| Potassium | 278.16mg | 11% | |
| Total Carbs | 1.14g | 1% | |
| Sugars | 0.46g | 4% | |
| Dietary Fiber | 0.23g | 2% | |
| Protein | 15.57g | 59% | |
| Vitamin C | 4.6mg | 15% | |
| Iron | 1.8mg | 18% | |
| Calcium | 18.4mg | 3% | |
* 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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