Recipes

Slow Cooker Ropa Vieja Street Tacos Recipe

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Atkins Slow Cooker Ropa Vieja Street Tacos
3.4g
Net Atkins Count TM
Prep Time: 30 Minutes
Style:Mexican
Cook Time: 240 Minutes
Phase: Phase 3
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
14.5g

Protein

11.8g

Fat

6.1g

Fiber

192.2cal

Calories

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INGREDIENTS

  • 1 1/2 cup fresh yellow onion USDA
  • 1 ea fresh yellow bell pepper, large, 3 3/4" USDA
  • 1 ea fresh red bell pepper, medium, 2 3/4" x 2 1/2" USDA
  • 6 ea fresh garlic cloves USDA
  • 1 1/2 tsp table salt USDA
  • 1 tsp ground cumin, 036800328228, organic Red Monkey
  • 1 tsp dried oregano, leaves USDA
  • 0 1/2 tsp allspice, ground USDA
  • 0 1/2 tsp black pepper, ground USDA
  • 3 lb raw chuck arm beef pot roast, 1/8" trim USDA
  • 14 1/2 fl-oz canned crushed tomatoes USDA
  • 1 cup beef broth FNDDS
  • 1 Tbsp canned tomato paste, 6 oz, unsalted USDA
  • 1 1/2 tsp lime juice, 100%, fresh squeezed FNDDS
  • 24 tortilla Carb Counter flour tortillas, street taco size (La Banderita)
  • 0 1/2 cup fresh radishes, sliced USDA
  • 2 1/4 ea fresh avocado USDA
  • 3 1/4 oz queso fresco cheese FNDDS
  • 1 cup fresh jalapeno peppers, sliced USDA
  • 2 Tbsp fresh cilantro FNDDS
  • 3 ea fresh lime FNDDS

DIRECTIONS

  1. Into the bottom of a 6-quart or larger slow cooker, layer thinly sliced onions, sliced yellow pepper and sliced red pepper. 
  2. In a small bowl, use a fork to combine minced or pressed garlic, salt, cumin, oregano, allspice, and black pepper. Rub half the spice blend into each side of the roast and place in the slow cooker on top of the vegetables. Pour crushed tomatoes, broth, tomato paste, and 1 ½ teaspoons lime juice into the slow cooker and set to cook on low for 8 hours or high for 4 hours.
  3. When the roast is fully cooked, remove from slow cooker and shred the meat, discarding fatty and cartilage/ chewy sections. You should end up with roughly 17 ounces (490 g) shredded meat.
  4. Pour off all but 1 cup of the liquid in the slow cooker, add back in the shredded meat, and mix to distribute the peppers, onions and liquid. You should have about 2 ¾ pounds of meat filling, enough for 24 tacos with 50 grams filling for each taco.
  5. To assemble tacos, fill each tortilla with about ¼ cup meat filling (50 grams) and top with 1 teaspoon diced radish, 2 tablespoons diced avocado, ½ tablespoon crumbled queso fresco, ¼ teaspoon chopped cilantro, and 2 slices fresh jalapeno. Serve each street taco with a lime wedge.


Note: slow cooker ropa vieja can also be served on a cauliflower rice bowl! ¼ cup (50 g) of the slow cooker meat, onion and pepper filling contributes 1.74g net carbs, 0.48g fiber, 6.52g protein, 4.13g fat, and 72.84 calories.

Cooking Tip