Reviewed: Nov. 9, 2009

This was really good! I was a little nervous that it would be too hot, but it wasn't bad at all! I used all 5 ounces of the mexican hot sauce and real garlic. I also didn't bother browning the roast. Just threw it on low overnight in the crockpot and shredded it when I woke up. Then I turned off the crock pot and returned the shredded beef into the juices for a few hours. Everyone loved it! Thanks!

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Food Junkie

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

Living In: Fayetteville, North Carolina, USA

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Reviewed: Nov. 8, 2009

AMAZING and SO EASY! We ate this 3 days in a row and it kept getting better and better. Also served it with peppers and onions. So So So good.

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Ashley

Cooking Level: Intermediate

Home Town: Shawnee, Kansas, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Nov. 4, 2009

We're generally not big meat-eaters, but I'm a sucker for spicy shredded beef. This was delicious. I used chipotle-pepper hot sauce and added a little cumin, did not brown the roast first.

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Laura

Cooking Level: Intermediate

Home Town: Gresham, Oregon, USA

Living In: Hillsboro, Oregon, USA

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Reviewed: Oct. 29, 2009

This recipe makes a very delicious, very authentically Mexican-tasting meat. I have used chicken and I have used red meat, and they're both excellent with this recipe. Follow the directions exactly, then taste and add more spice to your liking. I love to use this to fill tacos and tortillas. So easy and tastes like you spent all day on it.

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palakpaneer

Cooking Level: Intermediate

Home Town: Salina, Kansas, USA

Living In: Frisco, Texas, USA

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Reviewed: Oct. 28, 2009

This was very good BUT I did make a number of changes based on the feedback. I did not brown the roast. Instead I put it in the crockpot. I added 5 med. green chili peppers diced and only about 2-3 oz of hot pepper sauce (figured I could add more if needed). I also added 1 1/2 t cumin with the other spices and instead of onion and salt, I added 1 package of Lipton beefy onion soup mix. After it cooked all day, I put it in the fridge over night and removed the extra fat in the morning. When it was time to fix this for dinner, I shreaded the meat and cooked it and the juice in a sauce pan until all the liquid was gone. Then I served it in soft tacos and froze the left over meat for another day.

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Snowlvr

Cooking Level: Intermediate

Living In: Tacoma, Washington, USA

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Reviewed: Oct. 22, 2009

OMG made this with chicken and it was delish! definitely season to taste. I didn't use quite as much hot sauce as listed and I didn't have any chili peppers but it was still plenty hot AND flavorful.

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Amylin

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Reviewed: Oct. 7, 2009

i made this last night for dinner and served it with spanish rice and was told we can no longer have regular tacos..we have to have these from now on.!!! my husband kept saying over and over how great they were. thanks for sharing i took in all the great compliments. it is sooo easy as well. the only thing i did differantly was added 7 oz green chilies, 1 t. cumin, 6-7 squirts of chipotle tabasco, and about 3 cups of beef broth to the crock pot. it turned out great not to hot but just the right amount of spice. served it kinda as a taco bar with alvacado, chopped cilatro, onions, cheese, tomatoes, sour cream & hard shells ohhhhhh my goodness yummmmmmmy. thanks for the keeper.

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millertime

Cooking Level: Expert

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Reviewed: Oct. 7, 2009

This is one of my favorites. I make it whenever I need to impress my guests with dinner and boy does it work! I serve in fried corn tortillas (Taco Style) but would love to try them in enchiladas. Yum, yum, yum!

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Cindy Lou

Cooking Level: Intermediate

Home Town: Simi Valley, California, USA

Living In: Dallas, Texas, USA

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Reviewed: Sep. 28, 2009

Oh my, served on slightly browned flour tortilla's with sour cream. It was incredible. After reading through the reviews and finding Impish's review Oct 1, 2006 very helpful I made some additions as suggested. I added 1 beef boulion cube, added 1 1/2 t cumin and 1 tsp of paprika. Simmered in the crock pot overnight, shredded the meat, refrigerated in the broth and microwaved after work for supper. It was fantastic. Will definitely make again and again.

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Livie's Mammy

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Reviewed: Sep. 23, 2009

I've been making this for a few years now, and it's a staple in our meal rotation. It's fantastic, versatile, and SO easy to make. I've made it with beef as written, but to save calories I usually use a mix of light and dark chicken. I use the Tabasco Chipotle flavored sauce - it's milder than the original and has a great smoky flavor to it. Even when I'm making it 'mild' for company, I still use at least half the bottle. I wonder if the reviewers who find this way too hot for their tastes are not completely shredding the meat as is intended? I can't count how many of my friends have asked for this recipe - it's a definite winner!

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Sara

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

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Reviewed: Sep. 16, 2009

This is a delicious and easy recipe. Very quick to prepare, and feeds a crowd.

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WILKSTER2

Cooking Level: Intermediate

Living In: Williamsport, Pennsylvania, USA

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Reviewed: Sep. 9, 2009

Unbelievably good and easy to make. Left overs can be turned in to so many things. This is a must make!

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lovs2cook

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Reviewed: Sep. 7, 2009

Very good recipe! We served this inside corn tortillas with all of the fixings. The leftovers look kind of unappealing though, as the fat reconstitutes. But just eat it all when it's ready and you won't have that problem!

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Aug. 28, 2009

This is the best recipe for shredded meat I have found. I buy a large chuck roast and use the meat for fajitas one night and then enchiladas the next... if there's any leftovers.

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AS8807

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Reviewed: Jul. 31, 2009

my family LOVES this recipe!!! we have it at least once a month on burrito night!! thank you so much for an AWESOME recipe!!!!

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Dorothy

Cooking Level: Intermediate

Home Town: Stevens, Pennsylvania, USA

Living In: Thurmond, North Carolina, USA

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Reviewed: Jul. 28, 2009

I'm giving this a 5 star review primarily (no offense Charley!) due to Impishs' 2006 comments - she's absolutely correct in that you simply must return the shredded meat to the pot and let the meat soak in all those wonderful flavors. Absolutely outstanding. We used a brisket, crockpot method, and the flavor was simple superbemundo. Thx so much.

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Litegal1

Cooking Level: Intermediate

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Reviewed: Jul. 28, 2009

This is my husband's absolute favorite food of all time. I followed the recipe and only made two changes; I upped the cayenne pepper to 1 teaspoon (we like HOT)and added 1 8oz can of tomato sauce. I used Tabasco's Chipotle sauce and used stew meat in the crock pot on low all day. What a treat! Thanks, Charley!

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CoraLA

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Reviewed: Jul. 28, 2009

I used a chipotle sauce (only 2-3 ounces because it's very hot) with pork. Delicious!

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Amy

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Reviewed: Jul. 16, 2009

This recipe provides endless possibilities (tacos, taco salad, quesadillas, burritos, omlettes. etc). I'll cut back a little on the hot sauce next time (so I can sneak pieces to the dog :-) This is a good staple to keep on hand in the freezer.

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Sharyn

Cooking Level: Expert

Living In: West Sacramento, California, USA

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Reviewed: Jul. 10, 2009

I first tried this recipe last year. I used suggested changes from others, substituting crushed fresh garlic for garlic powder and adding a can of Rotel tomatoes & chili peppers. My husband cannot get enough of this and I make a batch every other month! Since it is just for the two of us, I divide it into freezer containers for future meals throughout the month (it freezes and reheats wonderfully). I have also prepared it using pork roast or boneless, skinless chicken breasts and it is great with those meats also. This is a favorite and there is always a container or two in the freezer at our house now.

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Sally

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Owensboro, Kentucky, USA

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Charley's Slow Cooker Mexican Style Meat

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