Directions:
- Put the meat in a large pan and cover with a mixture of stock and water. Add the carrot and half the garlic with salt and pepper to taste. Cover and bring to a boil, reduce heat. Skim the fat then cover and cook the meat gently for about 2 hours until very tender.
- Remove pan from heat and let meat cool in its liquid. When cool enough to handle, remove and shred using your fingers and a fork.
- Heat the oil in a large skillet, add the remaining garlic, onions, and chilies and fry until lightly colored. Remove from the pan and set aside.
- Add the meat to the pan and cook over a medium-high heat until browned and crisp. Transfer to a serving dish. Top with the onion mixture and surround with the tomatoes, radishes, cilantro, scallions, and lime wedges. Serve with warmed tortillas.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 516.65 Kcal (2163 kJ) | ||
| Calories from fat | 231.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.75g | 40% | |
|---|---|---|---|
| Cholesterol | 179.89mg | 60% | |
| Sodium | 158.07mg | 7% | |
| Potassium | 1111.89mg | 24% | |
| Total Carbs | 9.93g | 3% | |
| Sugars | 3.61g | 14% | |
| Dietary Fiber | 2.37g | 9% | |
| Protein | 57.06g | 114% | |
| Vitamin C | 16.8mg | 28% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 5.7mg | 31% | |
| Calcium | 109.7mg | 11% | |
| Amount Per 100 g | |||
| Calories | 134.27 Kcal (562 kJ) | ||
| Calories from fat | 60.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.69g | 40% | |
|---|---|---|---|
| Cholesterol | 46.75mg | 60% | |
| Sodium | 41.08mg | 7% | |
| Potassium | 288.97mg | 24% | |
| Total Carbs | 2.58g | 3% | |
| Sugars | 0.94g | 14% | |
| Dietary Fiber | 0.62g | 9% | |
| Protein | 14.83g | 114% | |
| Vitamin C | 4.4mg | 28% | |
| Iron | 1.5mg | 31% | |
| Calcium | 28.5mg | 11% | |
* 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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