23 Ingredients
  • 2 cups vegetable stock or broth
  • 1 (28-ounce) can diced tomatoes
  • 2 chipotle peppers
  • 1 yellow onion, chopped
  • 4 cloves garlic, chopped
  • 4 pounds beef round roast
  • 2 tablespoons ground cumin
  • 2 tablespoons chili powder
  • 2 teaspoons salt
  • 2 teaspoons freshly cracked black pepper
  • 2 poblano peppers
  • 4 tomatillos, chopped
  • 2 avocados, halved, pitted and flesh diced
  • 2 cloves garlic, chopped
  • 1 lime, juiced
  • 1/4 bunch cilantro, leaves chopped
  • 1 tablespoon white vinegar
  • Pinch salt and freshly cracked black pepper, plus more for seasoning
  • 3 cups canola oil
  • 24 corn tortillas
  • 24 small flour tortillas
  • 1 small head green cabbage, shredded
  • 2 cups crumbled queso fresco
Nutrition
2450
123% daily value
6 servings
                                       
                                            high-​fiber
     

Fat

260% 169

Saturated

135% 27

Trans

- 1

Monounsaturated

- 95

Polyunsaturated

- 38

Carbs

48% 145

Carbs (net)

- 122

Fiber

91% 23

Sugars

- 17

Sugars, added

- 0

Protein

194% 97

Cholesterol

79% 237

Sodium

116% 2781

Calcium

75% 755

Magnesium

62% 259

Potassium

55% 2562

Iron

91% 16

Zinc

152% 17

Phosphorus

222% 1551

Vitamin A

37% 335

Vitamin C

143% 129

Thiamin (B1)

169% 2

Riboflavin (B2)

82% 1

Niacin (B3)

196% 31

Vitamin B6

226% 3

Folate equivalent (total)

113% 451

Folate (food)

- 203

Folic acid

- 147

Vitamin B12

263% 6

Vitamin D

298% 45

Vitamin E

171% 26

Vitamin K

179% 214

Sugar alcohols

- 0

Water

- 771
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