This is a variation of recipe #140878 that I posted under KellyinNC (I can't access my old account!!). My family enjoys Western style Mexican dishes and I use this for tacos, enchiladas, stuff Anaheim peppers, tostados, the list goes on. You can make it as spicy as you like. Season heavily because the spices "steam away".

Ingredients

4 serv.

lbs of any cut beef roast2 -4 lbs
kosher salt↗1 tablespoon
cracked pepper↗1⁄2 - 1 tablespoon
chili powder↗2 tablespoons
garlic powder↗1 teaspoon
ground cumin↗1 teaspoon
(6 ounce) can diced green chilies1
cayenne pepper↗1⁄2 teaspoon
liquid smoke1 teaspoon

Step-by-step instructions

1
Wash and pat dry the roast. Trim any access fat. Set on top of the foil. Season all over with all of the spices.
2
Add the chilis over the top of the beef and fold the foil tightly around the roast or brisket.
3
Place in the crock pot and cook on a low temperature for 8-10 hours. Do not add any liquid to the crock pot!
4
Pull, chop, shred for your favorite dish or just eat it sliced!

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App