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Slow Cooker Mexican Style Meat Recipe

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This recipe for Slow Cooker Mexican Style Meat, by , is from Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan McCabe
Added: Monday, April 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 lb. venison roast
beef broth
1/2 tsp. salt
1/2 tsp. ground black pepper
1 small onion, chopped
1/2 teaspoon chili powder
1/4 teaspoon ground cayenne pepper
1 oz. hot pepper sauce
1/2 teaspoon garlic powder
1/2 tsp. cumin, divided
1/2 tsp. paprika

Directions:
Directions:
Place the roast to a slow cooker, and sprinkle onion over meat. Season with, chili powder, cayenne pepper, hot pepper sauce, 1/4 tsp. cumin, and garlic powder. Add enough beef broth 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. Reduce heat to Low, and pull meat. Add remaining cumin and paprika, stir well. Continue cooking for 2 to 4 hours, or until meat is totally tender and most of the liquid is absorbed into the meat.

Personal Notes:
Personal Notes:
This is pretty spicy on day 1, but the leftovers mellow out quite a bit.

 

 

 

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