• 4 Ratings

South of the border favorites, including Mexican oregano, cumin, garlic and jalapeno, pepper this slow cooker beef recipe with spice.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a small bowl combine ground ancho chile pepper, salt, oregano, cumin, and black pepper. Sprinkle mixture evenly over all sides of beef brisket; rub in with your fingers. In a 3-1/2- to 4-quart slow cooker combine tomatoes, minced chile pepper, and garlic. Top with beef brisket, cutting to fit if needed.

Instructions Checklist
  • Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours or until meat is tender. Remove meat from cooker. Using two forks, pull meat apart into shreds. Return meat to cooker; add lime juice. If using low-heat setting, turn cooker to high-heat setting. Cook for 15 to 30 minutes more or until heated through.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Serve with tortillas, crema, and cilantro. If desired, serve with salsa.

For easy cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker. Once the food is out of your slow cooker liner, simply dispose of the liner. Do not lift or transport liner with food inside.


Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Pressure Cooker Instructions

Prepare as directed in Step 1 using a 4- to 6-qt. stove-top or electric pressure cooker. Lock lid in place. Set electric cookers on high pressure to cook 1 1/2 hours. (For stove-top models, bring up to pressure over medium-high according to manufacturer's directions; reduce heat enough to maintain steady [but not excessive] pressure. Cook 1 1/2 hours. Remove from heat.) For electric and stove-top models, quickly release pressure. Open lid carefully. Remove meat from cooker. Shred meat using two forks and return to cooker. Stir in lime juice. Season to taste with salt and black pepper. If needed, warm meat in cooker on sauté setting for electric models or over low heat for stove-top models. Serve as directed.

Nutrition Facts

394 calories; 26 g total fat; 11 g saturated fat; 1 g polyunsaturated fat; 10 g monounsaturated fat; 118 mg cholesterol; 564 mg sodium. 399 mg potassium; 17 g carbohydrates; 3 g fiber; 3 g sugar; 23 g protein; 0 g trans fatty acid; 437 IU vitamin a; 11 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 0 mg vitamin b6; 12 mcg folate; 1 mcg vitamin b12; 71 mg calcium; 3 mg iron;


4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1