Slow Cooker Mexican Meat Recipes

Steps:

• 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.
• 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.
• 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.
• 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).

Steps:

• Cut three 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 3-qt. slow cooker. Coat strips with cooking spray., In a large bowl, combine 2 tablespoons ketchup, Worcestershire sauce, saltines, onion, garlic, paprika, salt, pepper and cayenne. Crumble beef over mixture and mix well. , Shape into a round loaf. Place in the center of the strips. Cover and cook on low until no pink remains and a thermometer reads 160°, 4-5 hours., Using foil strips as handles, remove the meat loaf to a platter., Spread remaining ketchup over top.,

Steps:

• Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
• Coat the beef with flour. Cook and stir beef in a large skillet in hot oil over medium-high heat about 5 minutes or until browned.
• Place the beans, carrots, onion, and garlic into the prepared slow cooker liner. Top with the beef. Add tomatoes, broth, chili powder, cumin, salt, and pepper.
• Cover and cook on low 7 hours or until the beef is fork-tender.
• Stir in the corn gently with a rubber spatula. Cover and cook 10 minutes more or until heated through. If desired, serve with avocado, cilantro, and/or crushed red pepper.

Steps:

• Put everything in a crock pot.
• (Add enough beef broth to come up to almost 1/2 of the roast). Cook on low for 8-10 hours Take out roast, shred beef and add back to liquid.
• (Before I take out the roast, I usually taste it and add more seasoning if needed. You can add more hot sauce, cayenne pepper if you like it hotter or more cumin).
• Cook for another 30 minutes.
• My husband loves this in tacos, but I like to add refried beans and make burritos out of it.