NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
* 3 lb flank steak, brisket, or chuck roast, fat-trimmed
* 1 tsp salt
* 1 large white onion, cut into large chunks
* 4 cloves garlic
* 4 cups water
* 8 corn tortillas (6" diameter)
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Directions
1.
Place meat, salt, onion, and garlic in 4-quart or larger slow cooker. Add water.
2.
Cover. Cook on low 8 to 9 hours, or until thermometer inserted into center of meat reads 160°F. Remove meat from cooker and place in shallow bowl. Let stand at room temperature until cool enough to shred with 2 forks.
3.
Preheat oven to 450°F. Coat baking sheet with cooking spray. Place tortillas in single layer on baking sheet and bake 5 minutes, or until edges are crisp and brown.
4.
Spoon shredded meat on top of tortillas and garnish with your favorite toppings.
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Nutritional Facts per serving
CALORIES 410.9 CAL
FAT 16.1 G
SATURATED FAT 5.9 G
CHOLESTEROL 69.7 MG
SODIUM 462.2 MG
CARBOHYDRATES 24.4 G
TOTAL SUGARS 1.9 G
DIETARY FIBER 3.4 G
PROTEIN 39.4 G
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