Charley's Slow Cooker Mexican Style Meat Good Recipes

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Charley's Slow Cooker Mexican Style Meat

"This recipe may be used with hen, pork, red meat or even venison. It freezes properly, and may be made into burritos, tacos, or any range of different Mexican-fashion dishes. This dish makes use of numerous spice, so please be sure to regulate on your flavor."

Ingredients :

1 (4 pound) chuck roast
1 teaspoon salt
1 teaspoon floor black pepper
2 tablespoons olive oil
1 massive onion, chopped
1 1/four cups diced inexperienced chile pepper
1 teaspoon chili powder
1 teaspoon ground cayenne pepper
1 (five ounce) bottle warm pepper sauce
1 teaspoon garlic powder

Instructions :

Prep : 30M	Cook : 12M	Ready in : 8H50M

Trim the roast of any extra fats, and season with salt and pepper. Heat olive oil in a large skillet over medium-high warmth. Place the pork inside the hot skillet, and brown it speedy on all aspects.
Transfer the roast to a slow cooker and top it with the chopped onion. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add sufficient water to cowl 1/three of the roast.
Cover, and prepare dinner on High for 6 hours, checking to make certain there's always at the least a small quantity of liquid in the backside of the cooker. Reduce warmness to Low, and continue cooking for two to four hours, or until meat is definitely soft and falls apart.
Transfer the roast to a bowl and shred it using forks (reserve 2 cups of cooking liquid, if preferred). Serve in tacos or burritos (see Cook's Note).

Notes :

Cook's Notes:
If using the beef for burritos: shred the beef and upload it to a frying pan with 1 cup of the cooking liquid. Simmer until the sauce has thickened, approximately 15 mins.
To freeze the meat, transfer it to a freezer-evidence field and upload reserved 2 cups of cooking liquid. Freeze up to 6 months; thaw in fridge or microwave.
This recipe also works for red meat and chook. If you're the use of hen, put off the skin earlier than cooking and reduce the cooking time to four hours on High or 8 hours on Low. Remove the bones and shred the beef after cooking.
Try the use of a Reynolds® sluggish cooker liner on your slow cooker for simpler cleanup.

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