Cuban Crispy Shredded Beef

Name: Cuban Crispy Shredded Beef
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Shoulder Clod Heart; green bell pepper; white onion; lime; olive oil; garlic; salt; pepper; white rice

30

Minutes

4

Servings

9

Ingredients

12 ounces cooked, shredded Shoulder Clod Heart
1 cup green bell pepper
1 cup white onion
1/4 cup lime
2 tablespoons olive oil
2 teaspons garlic
1/2 teaspoon salt
1/4 teaspoon pepper
1 each white rice

Preparation

Alternative Cooking Method

Step 1
Combine the beef Chuck Pot Roast, bell pepper, onion, lime juice, oil, garlic, 1/4 teaspoon salt and black pepper in large bowl. Marinate in refrigerator for 15 minutes or up to 1-1/2 hours.
Step 2
Heat a large, nonstick skillet over medium-high heat until hot. Spread 1/3 of beef mixture in thin layer in skillet. Cook until crispy in spots, turning several times, 2 to 3 minutes. Remove from skillet. Repeat twice with remaining beef mixture.
Step 3
Season beef with remaining 1/4 teaspoon of salt.
Serve with rice, black beans and lime wedges as desired.
Step 4
Recipe can be made in a 8-quart Air Fryer. Heat Air Fryer to 375°F. Spread 1/3 of beef mixture in thin layer in basket. Cook until crispy in spots, turning several times, 6 to 8 minutes. Remove from basket. Repeat twice with remaining beef mixture. Season beef with remaining 1/4 teaspoon of salt.

Nutrition Information

Nutrition information per serving: 256 Calories; 117 Calories from fat; 13g Total Fat (3 g Saturated Fat; 8 g Monounsaturated Fat;) 83 mg Cholesterol; 346 mg Sodium; 7 g Total Carbohydrate; 1.4 g Dietary Fiber; 28 g Protein; 3.4 mg Iron; 4.3 mg NE Niacin; 0.6 mg Vitamin B₆; 2.9 mcg Vitamin B₁₂; 8.2 mg Zinc; 32.8 mcg Selenium; 75.6 mg Choline.