EASY MEXICAN POT ROAST CROCK POT RECIPE
Steps:
- In a Crock-Pot add roast, then the next 7 ingredients. Cook on low for 9 hours. When it is done, shred with two forks, then remove the lid and turn on high and allow the juice to cook down a bit.
- Steam the 3 bags of cauliflower rice in the microwave. Since you are steaming three bags I always add 5 minutes to the cooking time.
- In a 10.25-inch cast iron skillet melt 7 TB of butter. Add the steamed cauliflower rice and saute for 5-7 minutes on medium heat while stirring. Add salt and pepper to taste.
- Spoon the Mexican roast on top of the cauliflower rice allowing the juices to seep down into the cauliflower. Serve together.
Nutrition Facts : Calories 444 kcal, Carbohydrate 7 g, Protein 36 g, Fat 30 g, SaturatedFat 15 g, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
25 EASY MEXICAN CROCKPOT RECIPE COLLECTION
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Mexican meal in 30 minutes or less!
Nutrition Facts :
SLOW-COOKER MEXICAN POT ROAST
This pot roast, richly flavored with Mexican spices, might be the perfect weeknight family meal. Simply toss everything into the slow cooker in the morning, and it'll be ready when you are in the evening.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h15m
Yield 6
Number Of Ingredients 9
Steps:
- Spray 5-quart slow cooker with cooking spray. Arrange onion and potatoes in slow cooker. Place beef over vegetables. Sprinkle with taco seasoning mix, cumin, red pepper, salt and pepper. Pour tomatoes over beef and vegetables.
- Cover; cook on Low heat setting 8 to 9 hours or until beef is tender. Serve beef and vegetables with sauce.
Nutrition Facts : Calories 410, Carbohydrate 21 g, Cholesterol 105 mg, Fat 1, Fiber 2 g, Protein 37 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 3 g, TransFat 1 g
MEXICAN PORK ROAST (CROCK POT)
Make and share this Mexican Pork Roast (Crock Pot) recipe from Food.com.
Provided by dicentra
Categories Pork
Time 10h10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place onions and carrots in crock pot.
- Rub pork roast with seasonings. Place on top of vegetables; add water.
- Cover and cook on low for 10-12 hours.
- To serve: shred and serve on hot tortillas with taco sauce.
Nutrition Facts : Calories 135.7, Fat 3.5, SaturatedFat 1, Cholesterol 61.4, Sodium 842.5, Carbohydrate 5.2, Fiber 1.2, Sugar 2.4, Protein 20.2
MEXICAN POT ROAST
Freezes well. The meat can be used in burritos, tacos, Mexican dishes, and soups.
Provided by shasty
Categories World Cuisine Recipes Latin American Mexican
Time 8h25m
Yield 12
Number Of Ingredients 11
Steps:
- Heat olive oil in a large skillet over medium-high heat. Season beef chuck roast with salt and pepper. Cook roast in hot oil until browned entirely, 2 to 3 minutes per side; transfer browned roast to a slow cooker.
- Sprinkle onion, chile pepper, hot sauce, taco seasoning, chili powder, cayenne pepper, and garlic powder over the roast.
- Cook on Low until meat is fall-apart tender, 8 to 10 hours.
Nutrition Facts : Calories 212.8 calories, Carbohydrate 5.4 g, Cholesterol 70.2 mg, Fat 11.2 g, Fiber 0.7 g, Protein 21.2 g, SaturatedFat 3.8 g, Sodium 771.9 mg, Sugar 2.1 g
MEXICAN POT ROAST TACOS
Provided by Tyler Florence
Categories main-dish
Time 3h45m
Yield 6 servings
Number Of Ingredients 34
Steps:
- Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven, or other heavy pot that has a tight cover, heat 2 tablespoons of olive oil over moderately high heat. Add the garlic and the beef to the pot, browning the meat on all sides, taking the time to get a nice crust on the outside. Add the onion and allow to lightly brown, about 3 to 4 minutes. Add the crushed tomatoes, plus 1 tomato can of water, spices, season with salt and pepper, to taste, and add enough water to cover the meat. Bring to a boil then reduce heat and simmer with a lid for 3 hours until the meat is fork tender. Let meat cool in the liquid. Shred meat and set aside.
- Heat a large pot of oil over medium heat. When oil reaches 350 degrees F, fry the corn tortillas 1 at a time. Place the tortilla in the oil and wait about 30 seconds. Then use the handle of a wooden spoon to press down into the center of the tortilla and fold it in the middle. Hold down for a few seconds waiting for the tortilla to form into taco shell and then drain on paper towels. Season with salt.
- To make salsa, pulse all the ingredients, except the tomato juice, in a food processor. Add the reserved tomato juice if the salsa is too thick. Drizzle salsa with olive oil, cover with plastic wrap and set aside, allowing the flavors to marry.
- To assemble the tacos:
- Lay some shredded cabbage as a base. Top with some shredded beef. Serve alongside Guacamole and salsa. Garnish with fresh cilantro leaves.
- Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados using either a fork or potato masher, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together. Drizzle with a little olive oil, adjust seasoning with salt and pepper and give it 1 final mix with a fork.
- Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.
MEXICAN CROCK POT ROAST
Add some Ole! to your pot roast. You can adjust the spice by using hot or mild salsa and you can substitute jalapenos for the chilis.
Provided by Lorac
Categories Roast Beef
Time 10h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine salsa, paste, water, seasoning mix and chilis.
- Spoon 1/2 the mixture into the bottom of a crock pot.
- Add the roast and top with the remaining mixture.
- Cover and cook 8-10 hours on Low.
Nutrition Facts : Calories 771.8, Fat 41.8, SaturatedFat 16.4, Cholesterol 255.2, Sodium 2013.5, Carbohydrate 23.9, Fiber 5.9, Sugar 12.3, Protein 74.9
EASY CROCK POT POT ROAST
This makes a nice dinner to come home to, you can use from a 3-pound to a 5-pound roast for this recipe, don't add any extra salt to this recipe, the seasonings have plenty of added salt to them, and 1/3 cup dry red wine can be added if desired. This is a very good recipe for crock pot roast! Servings are only estimated depending on the size of roast you are using. I prefer to use blade roast but you can use any pot roast you desired even a pork butt roast would would with this!
Provided by Kittencalrecipezazz
Categories Roast Beef
Time 8h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place onions and garlic in the bottom of the crock pot, then place the roast on top of them.
- Place the carrots and potatoes around the roast.
- In a bowl whisk together the tomato juice with both packages of seasonings, black pepper and cayenne (don't worry if there is lumps, they will work our during the cooking).
- Pour the mixture over the roast and veggies.
- Cook on LOW for 8-12 hours or on HIGH for about 4-1/2 hours.
SPICY SHREDDED MEXI BEEF ROAST (CROCK POT)
This is best served in a crusty roll topped with red onion, sliced tomatoes and sour cream! The spicy salsa can be substituted with 1 7-ounce can chipotle sauce if desired. The chipotle sauce and jalapeno chilies can be found in your Mexican section of any major grocery store. Adjust all amounts to taste, I have made this in the past, it is *very* good!
Provided by Kittencalrecipezazz
Categories Roast Beef
Time 8h10m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Place beef roast in a 5-quart crock pot.
- Add in diced tomatoes with juice, spicy salsa (or chipotle sauce if using) jalapeno chilies, onion, garlic, chili powder, honey, salt and cumin.
- Pour in the beef broth; mix with a wooden spoon to combine and season with black pepper.
- Cover and cook on LOW until beef is tender when pierced with a fork (about 8-10 hours, cooking time will vary slightly depending on the size of your roast).
- If desired remove the lid and turn to HIGH for the last 30 minutes to allow the sauce to reduce and thicken.
- Season sauce with more salt if desired.
- Transfer the roast to a cutting board or large platter.
- Shred the meat using two heavy forks.
- Return the shredded meat to the slow cooker; cover and allow to warm.
- Serve in crusty buns.
Nutrition Facts : Calories 337.6, Fat 12.7, SaturatedFat 5.4, Cholesterol 124.7, Sodium 1556.9, Carbohydrate 15.6, Fiber 4, Sugar 8.1, Protein 43.4
MEXICAN POT ROAST
Make and share this Mexican Pot Roast recipe from Food.com.
Provided by Sweet PQ
Categories Roast Beef
Time 3h15m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325*. In a large Dutch oven, heat the oil over medium-high heat. Brown the meat on all sides and remove.
- Add the onion to the pot and cook until light golden in colour.
- Add the garlic, green pepper, jalapeno, chili powder and cumin seed. Stir constantly and cook for one minute.
- Add the oregano, beef broth, beer, worcestershire sauce and tomato paste. Stir until combined.
- Return the beef back to the pan. Cover and bake @ 325* for three hours, turning the beef three times.
- When the beef is very tender, remove to a plate and tent with foil.
- Reduce the liquid on top of the stove by 1/3. Season with more chili powder, (to your taste) if desired.
- Stir in cilantro and lime juice.
- Carve the beef, placing on a shallow platter. Pour sauce over and serve.
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