Charley's Slow Cooker Mexican Style Meat
I hate when people do this, because its hard to "rate" a recipe that I didn't make exactly. But I used this as a base. Im a teacher, and if I have time to put food on, I don't have time to mess with it. That said, I've made this multiple times and its great (my way).
I have never browned the meat--turns out fine. I use a 8-12 oz jar of medium salsa instead of hot sauce, and a can of diced green chiles instead of what it calls for. Sometimes I add the seasoning, sometimes not. If I don't have pre-chopped garlic that I add, I at least add salt, pepper and garlic powder. Tastes great either way. I actually add a bell pepper into the mix, and chop it with the onion and put half of each under the roast, and the remaining half on top. Dump the chiles over that on top, and then the salsa all on top of the meat. Add a little water or stock if you're like me and this is gonna have to cook for 10-12 hours. Shred and serve, it is amazing.
4 users found this review helpful
Mar. 3, 2014