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Charley's Slow Cooker Mexican Style Meat
April 14, 2002

What wonderful aromas as this cooks! I was burning some lavender candles the day this was cooking and I couldn't smell the lavender... but I didn't care! I like spicy, but had to adapt it for the children (they like spicy too - but their mouths are still more delicate than ours). I reduced the amount of hot peppers because I used jalapenos and they were severe, and omitted the cayenne. For chili powder, I made my own using paprika, oregano and cumin. It was just right for everyone! We had half the meat in tacos the first day, and tonight I'm making the remaining meat and sauce into a savoury stew with potatoes, zucchini, green beans, pinto beans, and corn rounds. A bit of arroz blanco, and we're set! Here's one tip which adds immeasurably to the sauce (and I'm surprised the recipe author didn't say this): after browning the meat, dump a cup of water or stock into the pan to deglaze it, scraping up any browned bits. Add this liquid to the crockpot along with everything else.

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