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/.
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
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.
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.