Description
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.
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
Instructions
- 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).
Prep Time: 30 mins
Cook Time: 8 hrs
Total Time: 8 hrs 50 mins
Servings: 12