Friday, February 22, 2013

Mexican Style Meat

I found this recipe online, revised it for my own preferences, and was very pleased with the results! The flavorful meat can be used for tacos, enchiladas, or whatever you can imagine. I like having quart ziplock bags of the leftover meat in the freezer - ready for a quick meal for the two of us!


4 pounds of beef, pork, or chicken (cheap cuts of meat work well for this)  
good amount of salt & pepper to season meat 
1 large onion, chopped 
3 (7 oz) diced green chile peppers, undrained 
2 tablespoons chili powder  
2 tablespoons ground cumin 
2 tablespoons garlic powder 
Chipotle Flavored Tabasco (to taste) 
1/4 cup of water 


Trim the meat of any excess fat, and season well with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the meat in the hot skillet, and sear it quickly on all sides. Transfer the meat to a slow cooker and top it with the chopped onion. Season with chopped green chiles, chili powder, cumin, garlic powder, & hot pepper sauce. Cover, and cook on low for 8 hours or until meat is tender & falling apart, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker (add more liquid if need be). 
Transfer the meat to a bowl and shred it using two forks. 
Note:  There will be some juice along with the meat.  If you don't like it, you could thicken it up, or drain the meat.  For freezing purposes, freeze the meat with the juice.

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