Charley's Slow Cooker Mexican Style Meat You Have To Try

Monday, February 9, 2015

Charley's Slow Cooker Mexican Style Meat

"This recipe can be used with chicken, red meat, red meat and even venison. It freezes properly, and may be made into burritos, tacos, or any variety of other Mexican-fashion dishes. This dish makes use of quite a few spice, so please be sure to alter on your taste."

Ingredients :

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

Instructions :

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

Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a massive skillet over medium-high heat. Place the red meat within the hot skillet, and brown it quick on all aspects.
Transfer the roast to a gradual cooker and top it with the chopped onion. Season with chile peppers, chili powder, cayenne pepper, warm pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.
Cover, and prepare dinner on High for six hours, checking to make certain there's continually at least a small amount of liquid inside the bottom of the cooker. Reduce warmness to Low, and maintain cooking for two to 4 hours, or until meat is absolutely smooth and falls aside.
Transfer the roast to a bowl and shred it the use 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 beef and add it to a frying pan with 1 cup of the cooking liquid. Simmer till the sauce has thickened, approximately 15 mins.
To freeze the beef, switch 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 additionally works for red meat and fowl. If you're the use of chook, do away with the pores and skin earlier than cooking and decrease 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® gradual cooker liner in your sluggish cooker for less complicated cleanup.

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