Charleys Slow Cooker Mexican Style Meat Recipes

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CHARLEY'S SLOW COOKER MEXICAN STYLE MEAT



Charley's Slow Cooker Mexican Style Meat image

This recipe can be used with chicken, beef, pork and even venison. It freezes well, and can be made into burritos, tacos, or any number of other Mexican-style dishes. This dish uses a lot of spice, so please be sure to adjust to your taste.

Provided by CHARLEY357

Categories     World Cuisine Recipes     Latin American     Mexican

Time 8h50m

Yield 12

Number Of Ingredients 10

1 (4 pound) chuck roast
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
1 large onion, chopped
1 ¼ cups diced green chile pepper
1 teaspoon chili powder
1 teaspoon ground cayenne pepper
1 (5 ounce) bottle hot pepper sauce
1 teaspoon garlic powder

Steps:

  • Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the beef in the hot skillet, and brown it quickly on all sides.
  • Transfer the roast to a slow cooker and top it with the chopped onion. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.
  • Cover, and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
  • Transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired). Serve in tacos or burritos (see Cook's Note).

Nutrition Facts : Calories 260.5 calories, Carbohydrate 3.3 g, Cholesterol 68.7 mg, Fat 19.1 g, Fiber 0.7 g, Protein 18.4 g, SaturatedFat 7 g, Sodium 314.7 mg, Sugar 1.5 g

CHARLEY'S SLOW COOKER MEXICAN STYLE MEAT



Charley's Slow Cooker Mexican Style Meat image

This recipe can be used with chicken, beef, pork and even venison. It freezes well, and can be made into burritos, tacos, or any number of other Mexican-style dishes. This dish uses a lot of spice, so please be sure to adjust to your taste.

Provided by CHARLEY357

Categories     Mexican Recipes

Time 8h50m

Yield 12

Number Of Ingredients 10

1 (4 pound) chuck roast
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
1 large onion, chopped
1 ¼ cups diced green chile pepper
1 teaspoon chili powder
1 teaspoon ground cayenne pepper
1 (5 ounce) bottle hot pepper sauce
1 teaspoon garlic powder

Steps:

  • Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the beef in the hot skillet, and brown it quickly on all sides.
  • Transfer the roast to a slow cooker and top it with the chopped onion. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.
  • Cover, and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
  • Transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired). Serve in tacos or burritos (see Cook's Note).

Nutrition Facts : Calories 260.5 calories, Carbohydrate 3.3 g, Cholesterol 68.7 mg, Fat 19.1 g, Fiber 0.7 g, Protein 18.4 g, SaturatedFat 7 g, Sodium 314.7 mg, Sugar 1.5 g

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