Spanish Shredded Beef

1. Preheat large sauce on medium heat for 2-3 minutes.

2. Place 1 tablespoon oil and garlic in pan.

3. Cook and stir for 1 minute or until heated and fragrant.

4. Stir in all remaining ingredients and cook and stir for 5 minutes or until thoroughly heated.

5. Remove beef from heat and shred meat using 2 forks.

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Nutrient	Quantity
Total fats	51.272 g
Protein	118.4448 g
Carbohydrates	44.9659 g
Energy	1106.057 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2825 g
Water	894.5298 g
Aspartic acid	10.6797 g
Calcium, Ca	141.961 mg
Lutein + zeaxanthin	13.1 g
Fiber, total dietary	3.7989 g
Fatty acids, total saturated 22:0	0.0393 g
Carotene, beta	214.051 g
Niacin	26.4666 mg
Hydroxyproline	0.6066 g
Vitamin A, RAE	28.3793 g
Arginine	7.7733 g
Riboflavin	1.2539 mg
Tocopherol, beta	0.0297 mg
Fatty acids, total polyunsaturated 15:0	0.0068 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0048 g
Fatty acids, total saturated 20:1	0.1025 g
Glutamic acid	20.2841 g
Sodium, Na	966.7437 mg
Fatty acids, total saturated 16:1 undifferentiated	1.1239 g
Total lipid (fat)	51.272 g
Manganese, Mn	0.6189 mg
Fructose	0.129 g
Proline	5.2403 g
Fatty acids, total saturated 16:0	8.1596 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.1127 g
Sucrose	0.099 g
Choline, total	397.6174 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0626 g
Fatty acids, total polyunsaturated 18:1 t	0.92 g
Sugars, total	9.1627 g
Serine	4.6523 g
Fatty acids, total saturated 10:0	0.0002 g
Fatty acids, total saturated 18:0	3.5524 g
Fatty acids, total saturated 20:4 undifferentiated	0.2455 g
Vitamin B-6	3.1925 mg
Selenium, Se	145.1115 g
Ash	9.1537 g
Vitamin D	4.8167 IU
Fatty acids, total saturated 18:1 undifferentiated	30.0111 g
Pantothenic acid	4.432 mg
Phenylalanine	4.6345 g
Copper, Cu	0.7218 mg
Betaine	68.9153 mg
Thiamin	0.7197 mg
Retinol	9.6333 g
Methionine	3.2977 g
Iron, Fe	16.1247 mg
Carbohydrate, by difference	44.9659 g
Phosphorus, P	1300.9183 mg
Folate, total	88.891 g
Tocopherol, gamma	0.2241 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0048 g
Lycopene	11784.528 g
Alanine	6.6762 g
Cholesterol	335.7633 mg
Valine	5.4448 g
Fatty acids, total saturated 18:2 undifferentiated	4.302 g
Glycine	5.2888 g
Carotene, alpha	2.268 g
Glucose (dextrose)	0.197 g
Fatty acids, total saturated 14:0	0.5445 g
Zinc, Zn	35.6348 mg
Isoleucine	5.1119 g
Fatty acids, total saturated 12:0	0.0045 g
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7)	0.6117 g
Fatty acids, total polyunsaturated	4.833 g
Fatty acids, total saturated 14:1	0.1269 g
Fatty acids, total polyunsaturated 17:1	0.2356 g
Leucine	9.6192 g
Tocotrienol, alpha	0.004 mg
Vitamin A, IU	386.469 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0001 g
Folate, DFE	127.447 g
Tryptophan	1.3217 g
Vitamin C, total ascorbic acid	12.607 mg
Phytosterols	65.298 mg
Folic acid	52.164 g
Fatty acids, total polyunsaturated 18:1 c	8.1064 g
Fatty acids, total saturated 20:0	0.1186 g
Tyrosine	4.0406 g
Vitamin B-12	13.9517 g
Vitamin K (phylloquinone)	31.6759 g
Fatty acids, total saturated	12.7267 g
Histidine	3.8198 g
Fatty acids, total monounsaturated	31.6054 g
Threonine	5.2211 g
Folate, food	36.727 g
Fatty acids, total polyunsaturated 17:0	0.2552 g
Fatty acids, total polyunsaturated 24:0	0.0337 g
Vitamin E (alpha-tocopherol)	6.3002 mg
Fatty acids, total trans	0.9767 g
Fatty acids, total trans-monoenoic	0.92 g
Magnesium, Mg	172.0457 mg
Lysine	10.1626 g
Potassium, K	2432.381 mg
Cystine	1.2951 g
Fluoride, F	0.11 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.25 teaspoon	0	0	0
Garlic	1 tablespoon	12.665	2.8101	0.0425
Olive oil	2 tablespoons	238.68	0	27
Onion	1 tablespoon	4	0.934	0.01
Water	1.5 cups	0	0	0
Tomato Sauce	8 ounces	256.284	40.8013	4.4453
Pepper	4 drops	0	0	0
caper	1 tablespoon	1.978	0.4205	0.074
green olive	2 tablespoons	0	0	0
beef roast	17 ounces	592.45	0	19.7002