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Charley's Slow Cooker Mexican Style Meat
Reviews:
October 01, 2006

Incredible. I'm from San Diego, so must, must, MUST have lots of flavor and spice in my meat, 'cause I'm used to it! Can't throw a rock without running into authentic Mexican food here. The flavor of this is just like that juicy, spiced shredded beef you dream of. Not-blow-your-head-off hot to my palette. Just right. Cooking time: using a 3 pounder, we cooked 8 hours on low overnight. At 8 hours, the meat was falling apart; removed it, shredded with two forks, spooned off the fat in the Crock pot, removed a majority of the onions/peppers via a slotted spoon, returned mixture to Crock Pot juice and cooked on low for 1 1/2 hours. This is important; it allows the spiced juice that has formed overnight to really get in that meat. Spices: used a 5 oz. bottle of Tapatio hot sauce. Increased chili powder to 1 TBS and added 1 1/2 tsp. of cumin, because what's Mex without cumin? Green peppers: used de-seeded chopped fresh jalapenos. Added a beef boullion cube like other posters recommended. When you replace the beef, now shredded, into the pot to simmer, add 1/2 tsp. of additional cumin and 1 tsp. of paprika. Trust me, this is key. Best part: your first meal of the morning can be Machaca; combine a handful of shredded beef, 4 eggs (beaten), 1/2 cup of veggies of your choice (we used onion/yellow pepper), stir in pan till done, spoon into ripped up flour tortillas and eat.

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