The Best Enchiladas

Mexican Style Meat 4 pounds of beef, pork, or chicken (cheap cuts of meat work well for this) good amount of salt & pepper to season meat with 2 tablespoons olive oil 1 large onion, chopped 3 (7oz) diced green chile peppers, undrained 2 tablespoons chili powder 2 tablespoons ground cumin 2 tablespoons garlic powder 1 (5 ounce) bottle hot pepper sauce (I like Frank's hot sauce or Cholula) ¼ cup of water Instructions 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 8 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.

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