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Charley's Slow Cooker Mexican Style Meat
April 21, 2003

I made this for a different Easter dinner. It is quite delicious. I did make some modifications based on what I had on hand. I used a red onion, 1 small can of diced green chiles, 1/2 tsp cumin and because of previous comments about the spiciness, I used a 3oz. bottle of Louisiana Hot Sauce and substituted beef broth for the water. Finally, I cooked the meat about 5 1/2 hours on high and 3 1/2 hours on low. It has a nice little bite but was not spicy enough for me. Next time I'll use 5 oz of hot sauce. I may also add a can of Mexican spiced tomatoes. A SLOW COOKER TIP: Spray the inside of your crock pot insert with non-stick spray before adding ingredients. It makes clean up a breeze, especially with dish which really got to bubbling.

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