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    You are in: Home / Recipes / Mexican Pot Roast for Tacos by Tyler Florence Recipe
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    Mexican Pot Roast for Tacos by Tyler Florence

    Average Rating:

    3 Total Reviews

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    • on October 15, 2009

      Amazing... we loved it!! I followed your recipe completely, just added a jalapeno. I seared the meat and sauteed the veggies and cooked it all in the crockpot for 7 hours. The last hour I pulled out the meat, shredded it and put it back in and left the lid off. The sauce thickened up beautifully, it was delicious! We ate it on corn tortillas alone because it needed nothing to go with it. Looking forward to left overs for lunch tomorrow! Thanks Juenessa :)

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    • on September 24, 2009

      OMGoodness. What a delicious pot roast!! A nice change from the regular style standard pot roast. I used the crockpot also. Used regular chili powder and omitted the cayenne. I put the rest of the tomato sauce on the stove and reduced it a bit and added all the tomatoes and onions back to the shredded meat. Would be great as a filling for enchiladas, burritos, etc. We had it in warm corm tortillas with lettuce, cheese, cilantro and guac. This is so good!! Thanks for posting it !!

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    • on November 02, 2007

      Used the crock pot and it was terrific. Ended up as tacos, and i loved it. thanks so much for posting

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    Nutritional Facts for Mexican Pot Roast for Tacos by Tyler Florence

    Serving Size: 1 (312 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 275.9
     
    Calories from Fat 94
    34%
    Total Fat 10.4 g
    16%
    Saturated Fat 3.6 g
    18%
    Cholesterol 84.7 mg
    28%
    Sodium 388.3 mg
    16%
    Total Carbohydrate 12.7 g
    4%
    Dietary Fiber 2.9 g
    11%
    Sugars 6.1 g
    24%
    Protein 32.8 g
    65%

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