Sunday, February 19, 2012

Slow Cooked Mexican-Style Meat

If you are looking for some tasty meat for tacos, burritos or a taco salad, look no further. Here is a recipe that will provide you with some very flavorful meat for any dish.

Ingredients
  • 1 (4 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 ground cayenne pepper
  • 1 (5 ounce) bottle hot pepper sauce
  • 1 teaspoon garlic powder

Directions

  1. Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place meat in hot skillet, and brown meat quickly on all sides.
  2. Transfer the roast to a slow cooker, and sprinkle onion over meat. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.
  3. Cover, and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.

Notes
  • You can substitute chicken, pork or any other meat in place for the chuck roast.
  • Great with rice or served on tortilla with roasted vegetables.
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