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Charley's Slow Cooker Mexican Style Meat

Reviewed: Aug. 1, 2013
This was so simple yet amazing! My husband and I are addicted to this. I made some changes after reading some of the reviews. I didn't have chili powder on hand, so I just omitted it completely. I added 1 tsp each of cumin and smoked paprika in addition to what the recipe calls for. I only minced up two serrano peppers and 1 jalapeno, which I'm pretty sure did not come out to 1 1/2 cups that the recipe calls for. I used about 2oz of Tapatio instead of 5oz because I was afraid my meat would have a vinegary taste. I did not brown the meat prior to putting it in the crock pot. I rubbed the spice mixture all over the meat, topped with the minced peppers and Tapatio and used a beef bouillon cube like other users have suggested. I cooked the roast on high for 4 hours, shredded it with two forks then continued cooking for an additional 2 hours on low. The insides of the meat absorbed the broth and spices and the end result was some very flavorful (and spicy!) shredded beef. It reminded me of Chipotle's barbacoa, only 100 times better. And I don't even like their barbacoa! I'll be making this again and again, that's for sure!
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