CROCK POT MEXICAN BEEF
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The outcome of this recipe is shredded meat that you can use in place of
regular ground beef taco meat.This is a really good Mexican recipe that
I got from a friend. I usually serve it shredded as burritos. I've also used
chicken in place of the beef and it turned out really good.
4 lbs chuck roast
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons oil
1 onion, chopped
1 teaspoon chili powder
1 teaspoon garlic powder
1-1/4 cups diced green chili pepper or 2 (4.00 ounces) cans green chilies,
undrained
3/4 cup hot pepper sauce (adjust for your tastes)
water
Season roast with salt and pepper. Sear on all sides in oil in skillet
(optional). Place in slow cooker. Mix together remaining ingredients
except water, and spoon over meat. Pour water down along the sides of
the crockpot (so as not to wash off the topping) until roast is 1/3
covered. Cover. Cook on high 6 hours. Reduce to low 2-4 hours, until
meat falls apart. Thicken sauce with flour if you like. Serve in tacos,
burritos or your favorite Mexican dish.
