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“My beloved father lives alone and is a diabetic and workaholic! In the past few years, I have made it a point to try and bring him a few meals per week that are healthy and filling. I found this recipe in Better Homes and Gardens "Our Best Diabetic Recipes" magazine edition. You can add more chile peppers to suit your taste. I always pour in the remainder of the adobo sauce from the can into the pot. I love the radish and jicama added to the pico.”
READY IN:
5hrs 15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim fat from meat and cut into 6 pieces.
  2. In a 4 quart slow cooker, place meat, tomatoes, onion, chipotle peppers, oregano, garlic, cumin and salt.
  3. Cover and cook on low 8-9 hours or high 4-4 1/2 hours.
  4. Prepare pico de gallo by combining all ingredients and chilling for at least 2 hours.
  5. After meat has cooked, remove from pot reserving liquid and shred with fork.
  6. Return to liquid mixture to moisten.
  7. Using a slotted spoon, line mixture into warm tortillas and top with pico de gallo.

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