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This recipe is awesome and can be used with chicken, beef, or pork. Just be sure to adjust the time down if using chicken as it cooks much faster. This is a mild to low medium spiciness recipe, if you want spicier add some hot sauce or adjust seasonings.
CrockPot Mexican Meat
2-3 pound roast
1 can Rotel
1 1/2 tsp chili powder
1 1/2 tsp red pepper
2 tsp cumin (divided)
1 tsp paprika
1 tsp garlic powder -OR- 3 cloves fresh garlic, minced
1 beef bouillion cube -OR- 1/4 cup beef stock
salt/pepper to taste
Combine chili powder, red pepper, salt, pepper, 1 1/2 tsp of cumin, and garlic powder in bowl. Cut roast in half, and coat both pieces on all sides with dry spices mix. In bottom of slow cooker, put 1/2 can Rotel. Gently place meat on top, then put rest of Rotel around sides, being careful not to rinse spices off meat. Add 1/4 cup of water and 1 beef buillion cube (or 1/4 cup beef stock). There should be enough liquid to cover about 1/4 of the roast (adjust for your cooker).
Cook on low for 8 hrs or high for 6 hours. Take meat out, shred with 2 forks, and set aside for 5 minutes. Using slotted spoon, remove any tomatoes/chilies left in juices in the pot. After 5 minutes, most of the fat should be on top of the liquid in the slow cooker, skim off with a spoon and return shredded meat to crockpot. Add other 1/2 tsp cumin and the paprika. Cook on low another 1 to 1 1/2 hours to allow shredded meat to absorb the juices. THIS IS KEY!!
Serve with shredded cheese, lettuce, salsa, sour cream, guacamole.
Whole thing has 8 grams carbs, probably less since you remove the tomatoes/chilis from the sauce. Delicious!!
CrockPot Mexican Meat
2-3 pound roast
1 can Rotel
1 1/2 tsp chili powder
1 1/2 tsp red pepper
2 tsp cumin (divided)
1 tsp paprika
1 tsp garlic powder -OR- 3 cloves fresh garlic, minced
1 beef bouillion cube -OR- 1/4 cup beef stock
salt/pepper to taste
Combine chili powder, red pepper, salt, pepper, 1 1/2 tsp of cumin, and garlic powder in bowl. Cut roast in half, and coat both pieces on all sides with dry spices mix. In bottom of slow cooker, put 1/2 can Rotel. Gently place meat on top, then put rest of Rotel around sides, being careful not to rinse spices off meat. Add 1/4 cup of water and 1 beef buillion cube (or 1/4 cup beef stock). There should be enough liquid to cover about 1/4 of the roast (adjust for your cooker).
Cook on low for 8 hrs or high for 6 hours. Take meat out, shred with 2 forks, and set aside for 5 minutes. Using slotted spoon, remove any tomatoes/chilies left in juices in the pot. After 5 minutes, most of the fat should be on top of the liquid in the slow cooker, skim off with a spoon and return shredded meat to crockpot. Add other 1/2 tsp cumin and the paprika. Cook on low another 1 to 1 1/2 hours to allow shredded meat to absorb the juices. THIS IS KEY!!
Serve with shredded cheese, lettuce, salsa, sour cream, guacamole.
Whole thing has 8 grams carbs, probably less since you remove the tomatoes/chilis from the sauce. Delicious!!
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