Slow Cooker Mexican Style Meat

    (1170)
    10 hours 30 minutes

    This makes a very hot and spicy slow cooker roast that cooks for 10 hours on a low temperature setting. 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.


    1042 people made this

    Ingredients
    Serves: 12 

    • 2kg blade roast
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper
    • 2 tablespoons olive oil
    • 1 large onion, chopped
    • 1 1/4 cups diced green chillies
    • 1 teaspoon chilli powder
    • 1 teaspoon ground cayenne pepper
    • 1 (150ml) bottle Tabasco sauce, or to taste
    • 1 teaspoon garlic powder

    Directions
    Preparation:30min  ›  Cook:10hours  ›  Ready in:10hours30min 

    1. Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large frypan over medium-high heat. Place meat in hot frypan, and brown meat quickly on all sides.
    2. Transfer the roast to a slow cooker, and sprinkle onion over meat. Season with chillies, chilli powder, cayenne pepper, Tabasco 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. Reduce heat to low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.

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    Reviews and Ratings
    Global Ratings:
    (1170)

    Reviews in English (848)

    by
    996

    Incredible. I'm from San Diego, so must, must, MUST have lots of flavor and spice in my meat, 'cause I'm used to it! Can't throw a rock without running into authentic Mexican food here. The flavor of this is just like that juicy, spiced shredded beef you dream of. Not-blow-your-head-off hot to my palette. Just right. Cooking time: using a 3 pounder, we cooked 8 hours on low overnight. At 8 hours, the meat was falling apart; removed it, shredded with two forks, spooned off the fat in the Crock pot, removed a majority of the onions/peppers via a slotted spoon, returned mixture to Crock Pot juice and cooked on low for 1 1/2 hours. This is important; it allows the spiced juice that has formed overnight to really get in that meat. Spices: used a 5 oz. bottle of Tapatio hot sauce. Increased chili powder to 1 TBS and added 1 1/2 tsp. of cumin, because what's Mex without cumin? Green peppers: used de-seeded chopped fresh jalapenos. Added a beef boullion cube like other posters recommended. When you replace the beef, now shredded, into the pot to simmer, add 1/2 tsp. of additional cumin and 1 tsp. of paprika. Trust me, this is key. Best part: your first meal of the morning can be Machaca; combine a handful of shredded beef, 4 eggs (beaten), 1/2 cup of veggies of your choice (we used onion/yellow pepper), stir in pan till done, spoon into ripped up flour tortillas and eat.  -  01 Oct 2006  (Review from Allrecipes USA and Canada)

    by
    506

    This was so simple, and with a few changes became the ultimate shredded meat recipe! Following other reviewers suggestions, I didn't brown the meat, just put it in the crock pot and cooked it on high for 5 hours, then shredded the meat and put it back in the crock pot for another 2. I then put all of it (including liquid) in a large saute pan over medium heat (I added no oil) and fried it until all the liquid had evaporated and the meat was slightly browned. This turned into the most intense, flavorful shredded beef I have ever tasted -- everyone LOVED it!  -  10 Apr 2006  (Review from Allrecipes USA and Canada)

    by
    350

    I have been using this recipe for 2 years now. It is excellent when chicken is substituted & paired with the Red Enchilada Sauce (also on this site) for a outstanding chicken enchilada dish. Also, whenever chuck roast goes on sale, I buy one & cook it with this recipe & then use it for the beef filling in the Beef Tamales on this site as well. It makes a lot, so I freeze half of them in gallon size freezer bags - then when I want to eat one, I just steam it for about 15 minutes - so good! They hold in the freezer for 6 months. This really is a wonderful base recipe that you can use with all meats to make fillings for all sorts of dishes. And, its easy!  -  31 May 2005  (Review from Allrecipes USA and Canada)

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