Sunday, September 25, 2011

Slow Cooker Mexican Style Meat

This recipe is from website Allrecipes. It sounded very spicy so I cut back the spices little bit.

Ingredients:
1 (4 pound) chuck roast
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
1 large onion, chopped
 1  diced green or red chili pepper
1 teaspoon chili powder
1 teaspoon ground cayenne pepper
2 tbsp 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 meat in hot skillet, and brown meat quickly on all sides.
2. Transfer the roast to a slow cooker, and sprinkle onion over meat. 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. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.

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