Charleys Slow Cooker Mexican Style Meat Food

CHARLEY'S SLOW COOKER MEXICAN-STYLE PORK

Charley's Slow Cooker Mexican-Style Pork image

A hot and spicy pork roast (not chuck roast) that can be made into burritos, tacos, or any number of other Mexican-style dishes.

Provided by Shyn52

Categories World Cuisine Recipes Latin American Mexican

Time 8h20m

Yield 12

Number Of Ingredients 11

Ingredients

1 (4 pound) boneless pork loin roast, trimmed of fat
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
1 large onion, chopped
1 ¼ cups diced green chile pepper
1 (5 ounce) bottle hot pepper sauce
1 teaspoon chili powder
1 teaspoon cayenne pepper
1 teaspoon garlic powder
2 cups water, or as needed

Steps:

Season pork roast with salt and ground black pepper on all sides.
Heat olive oil in a large skillet over medium-high heat. Cook roast in hot oil until browned, 3 to 5 minutes per side; transfer to a slow cooker.
Top roast with chopped onion, chile pepper, hot pepper sauce, chili powder, cayenne pepper, and garlic powder. Pour enough water into the slow cooker to come 1/3 the way up the sides of the roast.
Cook on High for 6 hours, adding more water if mixture becomes too dry. Reduce heat to Low and cook until meat is tender and falling apart, 2 to 4 hours more. Transfer roast to a bowl and shred meat using two forks. Return meat to slow cooker with 2 cups cooking liquid.

Nutrition Facts : Calories 162.2 calories, Carbohydrate 3.3 g, Cholesterol 52.9 mg, Fat 8.3 g, Fiber 0.7 g, Protein 18.2 g, SaturatedFat 2.2 g, Sodium 303.3 mg, Sugar 1.5 g

CHARLEY'S SLOW COOKER MEXICAN STYLE MEAT

Charley's Slow Cooker Mexican Style Meat image

This recipe can be used with chicken, beef, pork and even venison. It freezes well, and can be made into burritos, tacos, or any number of other Mexican-style dishes. This dish uses a lot of spice, so please be sure to adjust to your taste.

Provided by CHARLEY357

Categories World Cuisine Recipes Latin American Mexican

Time 8h50m

Yield 12

Number Of Ingredients 10

Ingredients

1 (4 pound) chuck roast
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
1 large onion, chopped
1 ¼ cups diced green chile pepper
1 teaspoon chili powder
1 teaspoon ground cayenne pepper
1 (5 ounce) bottle hot pepper sauce
1 teaspoon garlic powder

Steps:

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 the beef in the hot skillet, and brown it quickly on all sides.
Transfer the roast to a slow cooker and top it with the chopped onion. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.
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 of the cooker. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
Transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired). Serve in tacos or burritos (see Cook's Note).

Nutrition Facts : Calories 260.5 calories, Carbohydrate 3.3 g, Cholesterol 68.7 mg, Fat 19.1 g, Fiber 0.7 g, Protein 18.4 g, SaturatedFat 7 g, Sodium 314.7 mg, Sugar 1.5 g

SLOW COOKER MEXICAN MEAT

Slow Cooker Mexican Meat image

I had a chuck roast and didn't want to make the usual stew, so after looking at a lot of recipes, I decided to try this for a Mexican meal. I have used this meat for a number of dishes (most favorite is tacos, also burritos and topped nachos with it) I think it is far superior to using ground beef.

Provided by deb k

Categories One Dish Meal

Time 8h15m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

1 (3 lb) chuck roast
1 large onion, chopped
1 (4 ounce) can green chilies, drained and chopped
1 -2 teaspoon chili powder
1 -2 teaspoon cumin
1 teaspoon red pepper flakes
3 ounces frank hot sauce
2 teaspoons garlic powder
1 -2 cup beef broth
1 (14 1/2 ounce) can diced tomatoes, drained (optional)

Steps:

Put everything in a crock pot.
(Add enough beef broth to come up to almost 1/2 of the roast). Cook on low for 8-10 hours Take out roast, shred beef and add back to liquid.
(Before I take out the roast, I usually taste it and add more seasoning if needed. You can add more hot sauce, cayenne pepper if you like it hotter or more cumin).
Cook for another 30 minutes.
My husband loves this in tacos, but I like to add refried beans and make burritos out of it.

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