Skip to main content New<> this month
Get the Allrecipes magazine
Charley's Slow Cooker Mexican Style Meat

Charley's Slow Cooker Mexican Style Meat

Rated as 4.6 out of 5 Stars
Recipe By:CHARLEY357
"This recipe can be used with chicken, beef, pork and even venison. It freezes well, and can be made into burritos, tacos, or any number of other Mexican-style dishes. This dish uses a lot of spice, so please be sure to adjust to your taste."

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 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).