Wednesday, April 4, 2012

Slow Cooked Mexican Meat

 A couple of weekends ago we had lunch with some friends after church and my friend made a fantastic meal.

I asked her to share the recipes with me . . .
which really means I'm sharing them with you!

By the way -- I asked her if I could post it here and she said "Yes!" 

It's your lucky day!

She served this fantastic meat so we could make soft tacos.  It was spicy and perfect!

It was delicious!

How do you say "delicious" in Spanish?

I don't know, but I do know you'll want to make this meat  . . .and don't forget to make the Green Chili rice to serve with it!

Slow Cooked Mexican Beef

1  (4 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 chili pepper*
1 teaspoon chili powder
1 teaspoon ground cayenne pepper*
1 (5 ounce) bottle hot pepper sauce*
1 teaspoon garlic powder

Directions

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 meat in hot skillet, and brown meat quickly on all sides.

Transfer the roast to a slow cooker, and sprinkle onion over meat. Season with chili 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. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.

*My friends uses exactly 1 large can and 1 small can of chopped green chilies
*Cayenne can be very spicy; add sparingly or leave out if serving to small children or wimps.
*She says that a 5 oz bottle of hot pepper sauce is, and I quote, "waaaaaaaaaaaaaaay Toooo much."  She only uses about 1/4 of the 5 oz bottle.  Which would be about 1 TBSP, I'm guessing.

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