Charley's Slow Cooker Mexican Style Meat
Always a hit! People will think this recipe was passed down to you by a Mexican Grandma. People who have said it is too spicy-- the type of hot sauce you use and the kind of chilis you use can drastically impact the heat level of this dish- I come from a family that likes it spicy but not hot just for the sake of being hot, and they all love this. My 82 year old Grandma eats it with no problem (but again, we like spicy food).
For the hot sauce,I use Cholula hot sauce ('Original' flavor), and for the diced green chilis, I use three of the little cans of diced green chilis they sell alongside canned refried beans-- the green chilis that come in those little 6oz (approx) cans aren't even hot, but they add a nice aroma and flavor. When I am making this for people other than my husband and I, I reduce or omit the cayenne unless I know the people I'm serving it to can handle it.
I don't know how someone could say this was so hot they couldn't taste it- they need to reevaluate their ingredients- IF I used habanero hot sauce and fresh jalapenos for the diced chilis, I wouldn't be able to eat it either, but I don't think it's fair to give a recipe one star and say that the people who like it just want to prove how tough they are- maybe we all just used common sense and our own discretion.
1 user found this review helpful
Oct. 29, 2009