Kitchen Cooking Organization-Charley’s Slow Cooker Mexican Style Meat

Hello Dear Friends,

For easy weekend cooking….one big crockpot meal and sandwiches/snacks all weekend!! 

LOVE IT!!!

Now this is my kind of “home cooking”!! 😉

Yummy, affordable and easy peasy!! Enjoy!! 😉

k xoxo

Charley's Slow Cooker Mexican Style Meat Recipe

Ingredients:

Original recipe makes 12 servings

  • 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 the beef in the hot skillet, and brown it quickly on all sides.
  2. 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 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 of the cooker. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
  4. Transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired). Serve in tacos or burritos (see Cook’s Note).
  • PREP 30 mins
  • COOK 8 hrs
  • READY IN 8 hrs 50 mins

Footnotes

  • Cook’s Notes:
  • If using the meat for burritos: shred the meat and add 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 container and add reserved 2 cups of cooking liquid. Freeze up to 6 months; thaw in refrigerator or microwave.
  • This recipe also works for pork and chicken. If you’re using chicken, remove the skin before cooking and reduce the cooking time to 4 hours on High or 8 hours on Low. Remove the bones and shred the meat after cooking.

Recipe credit: allrecipes.com

Advertisements

2 thoughts on “Kitchen Cooking Organization-Charley’s Slow Cooker Mexican Style Meat

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s