Charley's Slow Cooker Mexican Style Meat

4.6
(1,276)
919 Reviews
49 Photos

This recipe can be used with chicken, beef, pork and even venison. 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.

Submitted by CHARLEY357
Updated on November 7, 2023
Tested by
Allrecipes Test Kitchen
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Prep Time:
30 mins
Cook Time:
8 hrs
Additional Time:
20 mins
Total Time:
8 hrs 50 mins
Servings:
12
Yield:
12 servings
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Ingredients

Original recipe (1X) yields 12 servings

  • 1 (4 pound) chuck roast

  • 1 teaspoon salt

  • 1 teaspoon ground black pepper

  • 2 tablespoons olive oil

  • 1 large onion, chopped

  • 1 ¼ 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

Directions

  1. 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 the beef in the hot skillet, and brown it quickly on all sides.

  2. Transfer the roast to a slow cooker and top it with the chopped onion. Season with chile peppers, chili powder, cayenne pepper, hot pepper 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 of the cooker. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.

  4. Transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired). Serve in tacos or burritos (see Cook's Note).

Recipe Tips

If using the meat for burritos, shred the meat and add it to a frying pan with 1 cup of the cooking liquid. Simmer until sauce has thickened, about 15 minutes.

To freeze the meat, transfer it to a freezer-proof container and add reserved 2 cups of cooking liquid. Freeze for up to 6 months; thaw in refrigerator or microwave.

This recipe also works for pork and chicken. If you're using chicken, remove the skin before cooking and reduce the cooking time to 4 hours on High or 8 hours on Low. Remove the bones and shred the meat after cooking.

1,632 home cooks made it!

Nutrition Facts (per serving)

261 Calories
19g Fat
3g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 261
% Daily Value *
Total Fat 19g 24%
Saturated Fat 7g 35%
Cholesterol 69mg 23%
Sodium 315mg 14%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 18g 37%
Vitamin C 41mg 46%
Calcium 18mg 1%
Iron 3mg 14%
Potassium 254mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.