Slow Cooker Picadillo Tacos

2015-08-12
  • Yield : 6 serving plates
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 4:00 h
  • Ready In : 4:10 h

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Nutritional Info

This information is per serving.

  • Calories

    405
  • Protein

    22 g
  • Fat

    12 mg
  • Carbohydrate

    416 mg
  • Sodium

    329 mg

Slow cooker Picadillo tacos. Mexican tacos cooked in a slow cooker. These soft tacos are perfect party pare!

Ingredients

  • 12 oz (360 g) pork tenderloin
  • 1/4 cup (60 ml) water
  • 1/4 cup (60 g) thinly sliced green onions
  • 1 teaspoon minced garlic
  • 1 teaspoon jalapeno chili
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon dried oregano leaves
  • 1 teaspoon cider vinegar
  • 1/4 (60 g) cup raisins
  • 1/4 cup (60 g) silvered almonds
  • salt and freshly ground black pepper to taste
  • 6 flour tortillas (6 -inch) warm
  • 3/4 cup (180 g) chopped tomato
  • 3/4 cup (180 g0 chopped avocado
  • salsa
  • cilantro sprigs,to garnish

Method

Step 1

In a slow cooker, combine pork, water, green onions, garlic, jalapeno, cinnamon, oregano, and vinegar. Mix well. Cover and cook on low-heat setting for 3 hours.

Step 2

Remove pork from slow cooker. Using two forks, shred it. Return shredded pork to slow cooker. Add raisins and almonds. Cover slow cooker and cook for a further 1 hour. Season to taste with salt and black pepper.

Step 3

Top each tortilla with 1/4 cup (60 g0 pork mixture. Sprinkle with, tablespoon each tomato and avocado and several sprigs cilantro. Roll up and serve with salsa.

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