Nutrition Facts

Serving Size 171 g

(Approx. 8 Servings)

Amount Per Serving

Calories	350	Calories From Fat	190

% Daily Value*

Total Fat 21 g	32%

Saturated Fat 9 g	45%

Trans Fat 0.0 g

Cholesterol 105 mg	35%

Sodium 520 mg	22%

Total Carbohydrate 3 g	1%

Dietary Fiber 0 g	0%

Sugars 1 g

Protein	36 g

Vitamin A 4%	•	Iron 25%

Vitamin C 15%	•	Calcium 2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Oxtail Barbacoa

Prep Time

2 minutes

Cook Time

3 h 40 m

Total Time

3 h 42 m

Serves

8 People

Ingredients

Recipe makes 8 Servings

2 Lb oxtails

1 1/2 Tsp H-E-B Kosher Salt

1 Tsp H-E-B Pure Ground Black Pepper

5 garlic cloves, smashed

1/4 cup(s) yellow onions, sliced

1/4 cup(s) green pepper(s), sliced

1/2 cup(s) Texas Brew El Chili Catrin Sauce- All Purpose

1 cup(s) H-E-B Low Sodium Chicken Broth

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Instructions

Place a large sauté pan over medium heat.

Season oxtails with salt and pepper, then place in pan and brown on all sides for about 3 to 4 minutes per side. Remove oxtails from pan and set aside.

Add garlic, onion and bell pepper to pan and sauté until soft, about 3 minutes.

Place oxtails, garlic, onions and bell peppers in a slow cooker with Texas Brew El Chile Catrin and broth. Cover with lid and set heat to low for 3 hours or until meat falls off the bone.

Remove oxtails and cool until meat is cool enough to be handled. Shred meat and place back in slow cooker and let cook uncovered for about 30 minutes or until liquid has completely reduced down.

Serve with sunny side up eggs or tortillas.

Source:

H-E-B Cooking Connection