Enchilada Meat from the Crock Pot |
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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 12 |
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My daughter, Alicia, brought this recipe home from a camping trip. Their recipe was pretty simple and lacked the tastes that I prefer in my cooking, so we tweaked it to our own tastes. We eat it either wrapped in warm flour tortillas and dripping down our hands and arms, or I have wrapped it in corn tortillas dipped into the warm sauce and laid out in a casserole dish and covered with the rest of the sauce and sprinkled with shredded cheese for typical enchiladas. Ingredients:
4 lbs london broil beef |
1 (28 ounce) can enchilada sauce (i prefer red, but green works well too) |
1 large onion, diced |
4 garlic cloves, peeled and smashed flat |
1 (4 ounce) can diced green chilies |
2 teaspoons ground cumin |
Directions:
1. Place the meat in your crock pot.
2. Add the onions, chilies, and garlic on top of the meat.
3. Pour the canned enchilada sauce over the meat and other ingredients.
4. Stir in the cumin.
5. Cook on high 6 to 8 hours or until meat is falling apart tender.
6. Shred the meat and eat in warm flour tortillas or make the meat into enchilada using corn tortillas.
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