The main thing that is missing from this recipe is all the delicious toppings that REALLY make these delicious! My husband is from Mexico and we usually spread the sour cream on the tostada, heap on the tinga, top with Mexican crumbling cheese, chopped lettuce and salsa! These additions make this excellent rather than just good. The tinga itself is delicious, although there is really only need for one pepper to make it gringo style :), or kid friendly. I would have liked two, but anymore than that and it would have been too hot, so add a pepper, blend, taste and add another if you think you like more heat, just don't dump the whole can if this is your first time making it! Enjoy!

Reviewed On: Mar. 10, 2011

Delicious and easy...I love this one and have already made it again!

Reviewed On: Dec. 29, 2008

I would have prefered to make this in a crock pot, but ended up not being able to. It was easy to prepare, but not as flavorful as I was hoping. My roast was 2.7 lbs and was throughly DONE by the 2.5 hour mark, so that might have contributed to the taste. It was really the first I've ever made and everyone else liked it, but I would keep a closer eye on it as it came towards the end of the cooking time. Otherwise, it was great! I added potatoes (quartered), carrets & onions to the pan and pan seared all sides of the roast before baking. (Good tip or grandmother's tale, I'm not sure...)

Reviewed On: Mar. 31, 2008