Slow Cooker Mexican Style Meat

Posted on Mar 2, 2015 in Blog, Recipes | 0 comments

Slow Cooker


This recipe can be used with chicken, beef, pork and even venison.  So many options with this dish!  You can make burritos, tacos, or incorporate any other Mexican-style dishes.   It has lots of spice that are sure to make your taste buds want more.

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


  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 the beef in the hot skillet, and brown it quickly on all sides.
  2. 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.
  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 of the cooker. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
  4. 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.

*This recipe also works for pork and chicken. If you’re using chicken, remove the skin before cooking and reduce the cooking time to 4 hours on High or 8 hours on Low. Remove the bones and shred the meat after cooking.


Recipe from:

Post a Reply

Your email address will not be published. Required fields are marked *