4 1/2 lb Beef chuck roast
1 ts Salt (or to taste)
1 ts Black pepper (or to taste)
1 lg White onion, chopped
8 oz Canned diced green chile
-peppers
4 ts Chili powder
4 ts Ground cayenne pepper
5 oz Bottle hot sauce
-Cholua- or your choice
4 ts Garlic powder
2 ts Cumin
2 tb Durkee pepper blend
Place meat in crockpot. Sprinkle spices, onions, and chili peppers over
meat. Add a small amount of water to sides of crockpot just to cover
the meat 1/3 of the way.
Cook covered on high for 6 to 8 hours, checking to make sure there is
always at least a small amount of liquid in the bottom.
Remove meat when it is fall apart done, place on cutting board and
pull meat apart with two forks. Spoon liquid into a container and
then return meat to crockpot and add some of the liquid to the meat.
Note: My meat had a lot of liquid, but in the end most of the liquid
was absorbed in the meat.
Keep crockpot on high and making sure that the meat is not touching
side walls of crockpot continute cooking another hour or so being
sure to check back every half hour to see if more liquid is needed.
The meat at a certain point becomes like a sponge and soaks up lots
of the juice.
This meat can be used for tacos, burritos, sandwiches, etc., etc.
Freezes well and heats up in microwave.
We used flour tortillas and made sort of a soft shell taco.
Very good, will make again. This could be made using chicken or pork
as well, would have to adjust cooking time.
