Charley's Slow Cooker Mexican Style Meat

Charley's Slow Cooker Mexican Style Meat


"This recipe can be used with chicken, beef, pork and even venison. It freezes well, and can be made into burritos, tacos, or any number of other Mexican-style dishes. This dish uses a lot of spice, so please be sure to adjust to your taste."


8 h 50 m servings 260 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 260 kcal
  • 13%
  • Fat:
  • 19.1 g
  • 29%
  • Carbs:
  • 3.3g
  • 1%
  • Protein:
  • 18.4 g
  • 37%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 315 mg
  • 13%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. 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 the beef in the hot skillet, and brown it quickly on all sides.
  2. Transfer the roast to a slow cooker and top it with the chopped onion. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.
  3. 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 of the cooker. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
  4. Transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired). Serve in tacos or burritos (see Cook's Note).


  • Cook's Notes:
  • If using the meat for burritos: shred the meat and add it to a frying pan with 1 cup of the cooking liquid. Simmer until the sauce has thickened, about 15 minutes.
  • To freeze the meat, transfer it to a freezer-proof container and add reserved 2 cups of cooking liquid. Freeze up to 6 months; thaw in refrigerator or microwave.
  • This recipe also works for pork and chicken. If you're using chicken, remove the skin before cooking and reduce the cooking time to 4 hours on High or 8 hours on Low. Remove the bones and shred the meat after cooking.
  • profile image

Your rating



  1. 1059 Ratings


Incredible. I'm from San Diego, so must, must, MUST have lots of flavor and spice in my meat, 'cause I'm used to it! Can't throw a rock without running into authentic Mexican food here. The flav...

This was so simple, and with a few changes became the ultimate shredded meat recipe! Following other reviewers suggestions, I didn't brown the meat, just put it in the crock pot and cooked it o...

I have been using this recipe for 2 years now. It is excellent when chicken is substituted & paired with the Red Enchilada Sauce (also on this site) for a outstanding chicken enchilada dish. ...

I have to VERY much agree with the reviewer who called this 'atomic beef'. My husband and I both enjoy spicy foods, and were especially looking forward to a spicy meal since we were both having...

Added cumin and beef broth based on other reviews, but felt it still lacked "something". Upon taking the first bite all you can taste is "hot" as in spicy with not much complexity in flavors. ...

What wonderful aromas as this cooks! I was burning some lavender candles the day this was cooking and I couldn't smell the lavender... but I didn't care! I like spicy, but had to adapt it fo...

I made this for a different Easter dinner. It is quite delicious. I did make some modifications based on what I had on hand. I used a red onion, 1 small can of diced green chiles, 1/2 tsp cumin ...

My husband is addicted to this meat. I make it almost weekly and we use it in everything ... nachos, burritoes, salad, soup, etc. It freezes very well for a quick meal.

Great! Serving it on a Mexican buffet for a Super Bowl party. I used a small can of green chilis with the juice, and a 2 oz. bottle of hot sauce. I also used 6 pounds of meat and added 1 teas ...