Charley's Slow Cooker Mexican Style Meat
I couldn't think of any reason NOT to give this recipe 5 stars. It turned out great!! I made it REALLY SIMPLE for myself since I'm a marginal cook at best and my husband is a VERY PICKY eater.
This is what I did: I used a 2 lb. roast, I did NOT brown it 1st on the stove. I just put it in the crockpot (after cutting off the fat) with:
1 tsp Salt, 1 tsp Pepper, 1 cup diced green chiles, 1 tsp chili powder, 1 tsp cayenne, 1 tsp garlic powder, I didn't use the full 5oz jar of Tapatio, but I used about 3 oz (cuz my bottle wasn't full.) I used 1 TBSP Cumin, instead of water I used about 1/2 can beef broth, and 1/2 bottle beer, and I threw in 1 beef bouillion cube just for fun.
I cooked it on high for about 5 hrs until it was shreddable, then I just shredded it right in the crockpot (why get more dishes dirty, taking it out & putting it back?) after it was shredded I let it cook on low for about another hour so all of the juices would soak in the meat and that's it!
It was soooooo ez, just throw all of the ingredients in at once & GO! My husband loved it and we had left overs the next day.
7 users found this review helpful
Mar. 25, 2013