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    Mexican Style Meat


    Source of Recipe


    ...

    Recipe Introduction


    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.

    List of Ingredients




    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
    1 teaspoon garlic powder

    Recipe



    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.

 

 

 


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