brooksy
02-28-2006 Tuesday, 09:25 AM
<TABLE><TBODY><TR vAlign=top><TD style="PADDING-TOP: 4px" width="90%" colSpan=2>I got this recipe off of allrecipes.com while I was searching for barbacoa recipes...we tried it yesterday and it was really good (we made soft tacos with it)
(we also used london broil instead of chuck roast because...well...it's what we had in the freezer at the time...lol...it still turned out great)
<TABLE cellSpacing=0 cellPadding=0><TBODY><TR><TD style="PADDING-RIGHT: 16px" vAlign=top>Charley's Slow Cooker Mexican Style Meat (javascript:ol('http://beef.allrecipes.com/az/CharleysSlowCookerMexicanS.asp');)
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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 chile pepper
1 teaspoon chili powder
1 teaspoon ground cayenne pepper
1 (5 ounce) bottle hot pepper sauce (i used louisiana hot sauce)
1 teaspoon garlic powder</TD></TR><TR vAlign=top><TD style="PADDING-RIGHT: 10px" colSpan=3>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 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. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.we did the soft flour tortillas, and made refried beans out of beans i cooked over the weekend...then added some sour cream, cheese, lettuce, and hot sauce...mmmmm...(can be a little on the spicy side for some)
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(we also used london broil instead of chuck roast because...well...it's what we had in the freezer at the time...lol...it still turned out great)
<TABLE cellSpacing=0 cellPadding=0><TBODY><TR><TD style="PADDING-RIGHT: 16px" vAlign=top>Charley's Slow Cooker Mexican Style Meat (javascript:ol('http://beef.allrecipes.com/az/CharleysSlowCookerMexicanS.asp');)
</TD></TR></TBODY></TABLE>
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 chile pepper
1 teaspoon chili powder
1 teaspoon ground cayenne pepper
1 (5 ounce) bottle hot pepper sauce (i used louisiana hot sauce)
1 teaspoon garlic powder</TD></TR><TR vAlign=top><TD style="PADDING-RIGHT: 10px" colSpan=3>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 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. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.we did the soft flour tortillas, and made refried beans out of beans i cooked over the weekend...then added some sour cream, cheese, lettuce, and hot sauce...mmmmm...(can be a little on the spicy side for some)
</TD></TR></TBODY></TABLE>