Charley's Slow Cooker Mexican Style Meat Recipe it makes a very hot and spicy chuck pot toast that cooks for 2 to 4 hours on a low-temperature setting. Seasoning should be adjusted for individual tastes.
Prep: 34 minutes, Cook, 1 hour, Serve 12
Ingredients:
1 teaspoon salt
1 large onion, chopped
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon ground cayenne pepper
1 (4 pound) chuck roast
1 (5 ounce) bottle hot pepper sauce
1 1/4 cups diced green chile pepper
2 tablespoons olive oil
Method:
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 meat in hot skillet, and brown meat quickly on all sides.
Transfer the roast to a slow cooker, and sprinkle onion over meat. 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.
Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
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| Charley's Slow Cooker Mexican Style Meat Recipe |
Mole Poblano with Chicken Recipe nice and very delicious we will make it again next time, great for picnic and party fever.
Ingredients:
4 wholeChicken breast halves; bone-in and skin on
3 tablespoonolive oil
1 yellow onion; medium size, finely diced (about 1 cup)
1 green bell pepper; finely diced (about 1 cup)
1 jalapeno pepper; finely chopped (about 2 tablespoons)
1/4 cupAlmonds
3 clovesgarlic; smashed
2 TBLSChili powder
1 tspFresh ginger; grated
1/2 teaspoonThyme
1/4 teaspoonAnise seed
1/4 teaspoonCinnamon
3 mediumTomatoes; chopped
1 cupchicken broth; plus more as needed
3 TBLSalmond butter; or peanut butter
2 ounceschocolate; chopped
1 teaspoonSalt
1/2 teaspoonBlack pepper
2 TBLSsesame seed
Method:
Preheat oven to 350 degrees F.
In large Dutch oven over medium-high heat, warm oil. Place chicken in Dutch oven and cook, turning, until brown on all sides, about 8 - 10 minutes. Remove chicken from pan and set aside.
Add onion to the hot pan and stir to brown slightly, about 5 minutes. Add bell pepper, jalapeno pepper, almonds and garlic; saut until aromatic, about 3 minutes.
Add chili powder, ginger, thyme, anise seed and cinnamon. Saut until aromatic, about 30 seconds. Add tomatoes.
Pour in 1 cup chicken broth and stir to deglaze pan, scraping up any browned bits from the bottom of pan. Whisk in almond or peanut butter, return chicken and any juices to pan. Bring to a boil.
Cover pan and transfer to hot oven. Braise chicken until tender, about 1 hour. Add a little chicken broth as needed throughout cooking time to keep level constant.
Remove pot from oven. Remove chicken from pot; cover to keep warm. Add chocolate to sauce, stirring to melt. Add salt and pepper.
Return chicken to sauce in pot and turn to coat evenly. Bring mixture to simmer over medium heat to warm chicken throughout.
Remove chicken to serving platter; sprinkle with sesame seeds.Republished with permission from National Chicken Council
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| Mole Poblano with Chicken |
Quick and Easy Mexican Beef Chili Recipe is the perfect amount of spice and heat infuse all of your favorite flavors into this hearty dish top with sour cream, salsa and cheddar cheese to really impress.
Ingredients
1 pound 97% lean ground beef
1/2 cup shredded Monterey Jack cheese
2 (28 ounce) cans crushed tomatoes
2 (16 ounce) cans kidney beans, drained
3 small red onions, diced
3 fresh jalapeno peppers, sliced
3 tablespoons chili powder
4 cups Kitchen Basics® Unsalted Beef Stock
4 cloves garlic, chopped
4 cups kernel corn
Method:
preheat a large saucepan over medium heat.
Brown beef with onion and jalapenos. reserve some fresh jalapeno slices and red onion for garnish.
Add garlic, tomatoes, beans, chili powder, corn and Kitchen Basics Unsalted Beef Stock.
Lower the heat and simmer for 30 minutes.
Season to taste with salt and pepper. Ladle the chili into serving bowls and sprinkle each bowl with 1 tablespoon of cheese.
Garnish with peppers and onion. Serve hot.
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| Quick and Easy Mexican Beef Chili |
