Reviewed: Apr. 12, 2003

This was very good. I made this recipe with flank steak and grilled it outside. I didn't plan far enough in advance to get to marinate it for very long, but it didn't matter. It was still very flavorful after only a half hour or so in the marinade. As I grilled it I basted it with a little of the extra marinade. I added some extra chipotles and adobo sauce since we love spicy food. My husband thought it was fabulous. He's a big red meat eater. I can see why people say it would be great for fajitas. Yum!

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AMY LAMPERT

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Apr. 7, 2003

I marinated our steaks in the whole can of chipotle chilies with adobo sauce. It was excellent!! The next day, I made more sauce and marinated some thick pork chops, then grilled them. They were good to. Will try next on chicken and ribs. This is a keeper. Husband and kids both loved. Thanks so much for this wonderful recipe. Will use it often.

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LBHUNYBUNZ

Cooking Level: Intermediate

Living In: Lawrence, Kansas, USA

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Reviewed: Mar. 31, 2003

We tried this last night with tri-tip steaks and declared it a "keeper". The second thing out of my husband's mouth, the first being "WOW!", was that he couldn't wait to try it as fajitas. The marinate is just perfect, and made the steaks very tender. I will say that I was leery of using the whole can of Chipotles, until I read the rest of the recipe. That part was a bit confusing. But oh, what flavor!! Thank You!!

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MAROLYN MUNRO

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Reviewed: Mar. 29, 2003

Excellent! We marinated overnight with entire can of chipotle peppers in adobo sauce, grilled steak 24 hours later. This had flavor & spice, but reviews that say it smell bad and/or dish is too spicy must not be used to southwestern flavor & spices. We considered this dish "mild" for Arizona tastes and wonderful!

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TEJAKSW

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Reviewed: Mar. 25, 2003

My Husband loved this, it was very tasty.

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MAXINEHARRIS

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Reviewed: Feb. 16, 2003

We grilled this and served fajita style with sauteed peppers and onions. It was fantastic and has gone into our permanent recipe collection!

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KRHM

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Reviewed: Feb. 9, 2003

My husband went wild when he tasted this. This recipe is a keeper. I marinated a small roast in the adobe sauce (I used the whole can of Chipotle/Adobe sauce)for 24 hours. Then grilled it on the barbie with onions, and later the green peppers and mushrooms. It was fantastic. I had never used Chipotle peppers before and was a little leery. It reminded us of the food we had when we vacationed in Mexico. We loved it.

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Ruby

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Reviewed: Jan. 24, 2003

WOW! This is an excellent recipe! Thanks. I tried something similar in the "Chili's" cookbook, and it didn't come out near as good... it was also much more complicated to put together. This recipe was so simple and I had everything I needed on hand. This will definately become a regular at our house!

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mom2hhh

Cooking Level: Expert

Living In: Eugene, Oregon, USA

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Reviewed: Jan. 5, 2003

Tasty! We had it as steaks but I can't wait to try it as fajitas! My only beef is that the amount of chipotle peppers in the ingredient list is different than what is actually used in the instructions so, be wary! Especially if you are not used to things being too spicy!!The next time I will marinade over night.

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QuoVadis

Cooking Level: Intermediate

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Reviewed: Dec. 14, 2002

Great marinade! The measurement of the chipotle peppers was a little confusing, so I punted. I ended up putting all ingredients in the food processor and that way it was smooth and evenly ditributed. I marinated skirt steak overnight and then grilled it for a party of 25. It was a BIG hit! YUM!!!!!!

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CHEFMURPHY

Cooking Level: Expert

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Reviewed: Nov. 1, 2002

It's true - the marinade smells pretty rank, but the end result is amazing! I halved the recipe, and used two large peppers and 2 tbsp of adobo sauce for our 1 lb of meat, and marinated about 2 hours. Now, I like my food spicy enough to make me cry (or at least sweat a little). But this was a little too hot for even me! So if you're not into food that makes your mouth numb, cut down on the sauce and peppers! BTW, my husband says that this steak, along with Carnation Mashed Potatoes from this site, are his new all-time favorite meal. Thanks for a fantastic recipe!

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Carrie Magill

Cooking Level: Expert

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Reviewed: Nov. 1, 2002

It was okay. Nothing spectacular.

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Wilbur

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Reviewed: Aug. 31, 2002

This was really, really good. I let it sit overnght and did the steak under the broiler. It would have made great fajitas as has been suggested but the leftovers I was planning on having did not exist-we ate every bite. Even the kids liked this steak. I served it with homemade spanish rice and a mexican style pasta salad and it was a terrific meal.

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DI. L

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Reviewed: Aug. 26, 2002

This is delicious! I have made it twice, once for fajitas, and once for kebabs. The 2nd time I marinated it overnight, and it was even better than the first time. This one is a keeper!

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JENNGB

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Reviewed: Apr. 4, 2002

I made fajitas from this. I cut it into strip and cooked it with peppers and onion. My husband said that it was the best fajitas that he had ever eaten.

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TEDDI67

Cooking Level: Expert

Home Town: Little Rock, Arkansas, USA

Living In: Mound, Minnesota, USA

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Reviewed: Dec. 18, 2001

This recipe was fantastic. Easily put together and very unique flavor. Not too spicy and definitely not dull. The lime adds a lot of flavor, don't leave it out. Adobo sauce is not hard to find if your grocery store has ethnic foods.

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Pati

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Reviewed: Oct. 14, 2001

This is a very good steak recipe. The adobo sauce has a great barbeque taste. Very easy to make.

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Misty Ihrke

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Flagstaff, Arizona, USA

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Reviewed: Sep. 5, 2001

This was pretty good. We used the whole can of peppers, so it was especially spicy. It would be perfect for fajitas, maybe with a little cilantro added. We'll be making this again. Thanks!

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Heather K.

Cooking Level: Intermediate

Living In: Belmont, Mississippi, USA

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Reviewed: Aug. 25, 2001

I halfed the chiles and adobo sauce, and doubled the amount of lime juice. With some grilled onions, bell peppers, and some avacado this did make some good fajitas.

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BIG JAKE

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Reviewed: Aug. 17, 2001

A real winner. Simple prep. Used tri-tip marinated for about 5 hours. It was great.

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DON PAYNE

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