When I was growing up, my mother use to make a dinner for us to eat shortly after church. Outside of Saturday and Sunday, we had dinner by six pm. The only reason why I threw Saturday in there is that, by the time I was a teenager, I was too busy socializing to know when people ate.
Quite a few times, my mother would use her slow cooker to make the meals. Stews and shredded BBQ beef were among the dinners that she put together. It was so nice coming home with the house smelling so good.
After I became an adult, a slow cooker became a great method to having a meal ready when I came home from work or when I knew my day was going to be rushed for so many things that I didn’t have time to prepare a meal along with the hectic schedule. Yes, there might be a bit of chopping and prep the night before, but it’s such a thankful thing to be able to come home to dinner being ready.
For our Sunday supper, I made Charley’s Slow Cooker Mexican Style Meat. The recipe can be found here: http://allrecipes.com/recipe/charleys-slow-cooker-mexican-style-meat/detail.aspx
While I was reading through the recipe, I knew the end result was going to be firefighter worthy. I was positive a hydrant wouldn’t have been enough to eliminate the burn factor from my mouth. I knew I had to cut down on the heat in order for the kids to eat it. My decision was to eliminate the peppers and the cayenne pepper. I used a bottom round roast and added a little more water (to cut down on the heat factor). I did add all of the hot sauce.
When the dish was done, I shredded it and added the liquid until I had the amount of moisture I wanted. The recipe wasn’t over the top for me, but there’s a lot that can be done with it. It can be put into so many dishes. There are really endless possibilities. Also, it’s a great way to use a cut of beef that you might find on sale and have no idea what to do with it.
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