Charley's Slow Cooker Mexican Style Meat Tasty Recipes

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Charley's Slow Cooker Mexican Style Meat. The Charley's Slow Cooker Mexican Style Meat is among the favorite recipes with this blog. You can try making Charley's Slow Cooker Mexican Style Meat recipes at home for your happy family. Therefore for you personally housewives, create delightful, delicious and healthful dishes. Good Luck.

Charley's Slow Cooker Mexican Style Meat

"This recipe may be used with hen, pork, red meat or even venison. It freezes properly, and may be made into burritos, tacos, or any variety of different Mexican-fashion dishes. This dish uses quite a few spice, so please make sure to adjust for your flavor."

Ingredients :

1 (four 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 (five ounce) bottle warm pepper sauce
1 teaspoon garlic powder

Instructions :

Prep : 30M	Cook : 12M	Ready in : 8H50M

Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a huge skillet over medium-high heat. Place the pork in the warm skillet, and brown it fast on all sides.
Transfer the roast to a sluggish cooker and top it with the chopped onion. Season with chile peppers, chili powder, cayenne pepper, warm pepper sauce, and garlic powder. Add enough water to cowl 1/3 of the roast.
Cover, and cook on High for six hours, checking to make certain there may be usually at least a small quantity of liquid in the backside of the cooker. Reduce warmth to Low, and keep cooking for two to four hours, or until meat is absolutely soft and falls aside.
Transfer the roast to a bowl and shred it the usage of forks (reserve 2 cups of cooking liquid, if preferred). Serve in tacos or burritos (see Cook's Note).

Notes :

Cook's Notes:
If the use of the beef for burritos: shred the meat and upload it to a frying pan with 1 cup of the cooking liquid. Simmer till the sauce has thickened, approximately 15 mins.
To freeze the beef, transfer it to a freezer-proof field and add reserved 2 cups of cooking liquid. Freeze up to 6 months; thaw in fridge or microwave.
This recipe additionally works for red meat and chook. If you're using chicken, cast off the skin before cooking and reduce the cooking time to 4 hours on High or eight hours on Low. Remove the bones and shred the meat after cooking.
Try the use of a Reynolds® sluggish cooker liner to your gradual cooker for easier cleanup.

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