INGREDIENTS
- 2 lb top round roast
- 1 large onion, choppped
- 4 cloves garlic, minced
- 2 T apple cider vinegar
- 2 8 oz cans tomato sauce
- 1 chipotle pepper in adobo sauce (just one from the can)
- 1 1/2 t chili powder
- 1/2 t garlic salt
- 2 T lime juice
INSTRUCTIONS
- Place all ingredients into slow cooker & cook on low 6 hours.
- Remove meat from slow cooker & shred. Strain liquid, removing onions. Place shredded meat back into strained liquid and cook 30 additional minutes.
**IF FREEZING, PLACE ALL INGREDIENTS IN GALLON-SIZED FREEZER BAG. THAW OVERNIGHT IN REFRIGERATOR, COOK ON LOW 6 HOURS.**
6/10 Stars
From: https://whoneedsacape.com/2014/01/slow_cooker_mexican_style/
No comments:
Post a Comment