This is a super flavorful beef that can be used in tacos, enchiladas or on nachos.

My recipe below is a variance on the recipe from http://www.mrshappyhomemaker.com/mexican-style-meat-a-base-for-a-ton-of-meals/.

INGREDIENTS

2 1/12 – 3 pounds of beef roast. Just the cheap cut will do.
Salt and pepper
2 tablespoons olive oil
1 med onion, chopped
1 (7oz) diced green chile peppers, undrained
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons garlic powder
1/2 (5 ounce) bottle hot pepper sauce (I like Frank’s hot sauce or Cholula)
3 TBS Water

DIRECTIONS

Trim the meat of any excess fat, and season well with salt and pepper.
Heat olive oil in a large skillet over medium-high heat.
Place the meat in the hot skillet, and sear it quickly on all sides.
Transfer the meat to a slow cooker and top it with the chopped onion.
Season with chopped green chiles, chili powder, cumin, garlic powder, & hot pepper sauce.
Cover, and cook on low for 6 hours or until meat is tender & falling apart, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker (add more liquid if need be).
Transfer the meat to a bowl and shred it using two forks.
Notes
If the meat comes out with more liquid than you like, feel free to strain any extra juice. This meat freezes very well. I would recommend adding any extra liquid back to the meat prior to freezing.