Charley's Slow Cooker Mexican Style Meat The Best Recipes

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Charley's Slow Cooker Mexican Style Meat

"This recipe may be used with bird, pork, pork or even venison. It freezes well, and may be made into burritos, tacos, or any wide variety of other Mexican-fashion dishes. This dish uses loads of spice, so please make certain to adjust for your flavor."

Ingredients :

• 1 (four pound) chuck roast
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 1/4 cups diced green chile pepper
• 1 teaspoon chili powder
• 1 teaspoon floor cayenne pepper
• 1 (5 ounce) bottle warm pepper sauce
• 1 teaspoon garlic powder

Instructions :

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

• Trim the roast of any extra fat, and season with salt and pepper. Heat olive oil in a huge skillet over medium-high warmness. Place the pork inside the hot skillet, and brown it fast on all facets.
• Transfer the roast to a sluggish cooker and pinnacle it with the chopped onion. Season with chile peppers, chili powder, cayenne pepper, warm pepper sauce, and garlic powder. Add sufficient water to cover 1/three of the roast.
• Cover, and cook dinner on High for 6 hours, checking to make certain there is continually at the least a small amount of liquid inside the bottom of the cooker. Reduce warmth to Low, and hold cooking for two to four hours, or till meat is totally tender and falls apart.
• Transfer the roast to a bowl and shred it the usage of forks (reserve 2 cups of cooking liquid, if desired). Serve in tacos or burritos (see Cook's Note).

Notes :

• Cook's Notes:
• If the use of the beef for burritos: shred the meat and upload it to a frying pan with 1 cup of the cooking liquid. Simmer until the sauce has thickened, about 15 minutes.
• To freeze the meat, transfer it to a freezer-proof field and add reserved 2 cups of cooking liquid. Freeze up to six months; thaw in refrigerator or microwave.
• This recipe also works for red meat and bird. If you are using bird, dispose of the pores and skin before cooking and reduce the cooking time to four hours on High or eight hours on Low. Remove the bones and shred the beef after cooking.
• Try the use of a Reynolds® sluggish cooker liner in your slow cooker for less difficult cleanup.

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