cybercat wrote:

> Anyone have a favorite recipe, where the spices really saturate the meat?

We throw about 3 lbs of cubed meat in the crock pot with a jar of
Williams-Sonoma roja sauce and let it cook on low until you can pull
the meat apart (about 6 hours in an All-Clad slow cooker). You could
surely do the same with a spicier favorite salsa. :-)