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Mexican Pot Roast
Mexican comfort food at its best!
Prep Time
25
minutes
mins
Cook Time
3
hours
hrs
25
minutes
mins
Total Time
3
hours
hrs
50
minutes
mins
Course:
Main
Cuisine:
Mexican
Servings:
10
Calories:
180
kcal
Author:
Maggie Unzueta
Ingredients
2
pounds
beef shoulder
salt
black pepper
Extra-virgin olive oil
2
cloves
garlic
minced
1
large onion
diced
1
28-ounce can crushed tomatoes
1
tablespoon
chile powder
1
tablespoon
cayenne pepper
2
tablespoons
ground cumin
2
bay leaves
2
cups
beef broth
1
can Coke
cilantro
toppings
green onion
toppings
Instructions
In a large stock pot, heat the olive oil.
Season beef with salt and pepper.
Brown in the oil on all sides.
Add garlic, onion, tomatoes, chile powder, cayenne pepper, cumin, bay leaves, broth, and Coke.
Scrape the bottom of the pan to release the brown bits.
Cover and let simmer for 3 hours.
Top with cilantro and green onions.
Serve with tortillas and roasted potatoes.
Notes
Optional top with cilantro and green onions.
Nutrition
Calories:
180
kcal
|
Carbohydrates:
3
g
|
Protein:
27
g
|
Fat:
6
g
|
Saturated Fat:
3
g
|
Cholesterol:
73
mg
|
Sodium:
256
mg
|
Potassium:
427
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
460
IU
|
Vitamin C:
1.5
mg
|
Calcium:
31
mg
|
Iron:
3.8
mg