Slow Cooker Mexican Style Meat

Slow Cooker Mexican Style Meat


1041 people made this

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.


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

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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