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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Slow Cooker Mexican Style Meat Recipe

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This recipe for Slow Cooker Mexican Style Meat is from Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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