I would have given this 5 stars, but I didn't follow the recipe word for word; instead, followed some of the reviewers' suggestions. Alterations made: Used a thick cut of higher quality meat, replaced water with beef broth, added 1 teaspoon of cumin, added a diced serrano & cooked for 8 hours on low. After 8 hours, I shredded the beef, added 1/2 teaspoons of cumin and cayenne & cooked on low for another 1.5 hours. The end result was flavorful, tender, spicy & AMAZING taco meat that worked wonderfully with asadero cheese, lime & fresh pico de gallo.

Reviewed On: Apr. 9, 2008

This recipe is stuff that legends are made of! I nix the honey, double (or triple) the chili flakes & add 1/4 teaspoon of cumin & it turns out better than almost any sauce I've had any restaurant.

Reviewed On: Feb. 1, 2008

This soup is SO easy to make & reheats wonderfully! Since I'm a spice fiend, I doubled the cumin, used two coarsely chopped serrano peppers and a bit of hot curry powder. I think I'm going to add shredded turkey or chicken next time.

Reviewed On: Jan. 15, 2007