not very impressed the day I cooked this (using chicken) WAY better the the next day

EXCELLENT !!!!!!!!!!

This was delicious and so easy. I served it as one of three fillings available on a Taco Bar for a Graduation party. I had some left of the other fillings at the end of the evening but this one was completely gone! I agree that choice of hot sauce is key - I used Cholula Original, which added flavor but not an overwhelming heat. Additionally I used 2 small cans of chopped green chilies in place of the diced green chili pepper. Yum!!

I made this according to the recipe..except I wanted it a lil' milder so omitted the hot pepper sauce, used the juice from the diced chilis, more water, and cumin..it was just spicy enough for us. I made tacos out of it tonite...maybe we will have burritos with the leftovers. Thanx for sharing this recipe..it has great flavor and is so tender and juicy.

I used this recipe to make beef enchiladas along with Bill Echols Enchilada Sauce 1, Kraft Mexican cheese blend and flour tortillas...it was delicious! My daughter's eyes got big and she said they tasted like the local Mexican restaurant. Initially I thought this meat was too spicy, but after it rested and cooled, it was a winner! Especially after combining it with the enchilada sauce, cheese, sour cream, etc., etc., this makes seriously good shredded meat that can be used in multiple ways. I did not brown the meat like other reviewers suggested. Skipping that extra step was a happy thing. I agree with another reviewer that the hot sauce you use is key. I used Franks because I had an extra large Sam's Club bottle of it. Next time I will use Cholula Hot Sauce, Original. I got turned on to that brand a few months ago at a local seafood restaurant. I doubled the recipe and was able to freeze two 1.5 lb packages for future use. Thank you for this recipe Charley!

just put a 4.5 lb bone in pork shoulder in the crock pot. ususally skip the browning process but decided I would follow the recipe as close as I could. The only change I made was due to no green chiles. I substitued a can of adobo chile, chopped. It already smells wonderful. Planning on serving over polenta. Yum

I made this for a pot luck at my work. I followed the other review that was listed as helpful and added additional paprika and cumin. It has outstanding complex flavor. My tastes for spice are varied and I didn't think it was too spicy, the feedback I got was "too hot". I decided since I wasn't too familiar with working with chilies that I would follow instructions and use jalapenos. What I discovered was a cup and a fourth of jalapenos is a lot. =) I think next time I will probably substitute poblanos or even green bell peppers in lieu of the jalapenos. While the other two don't pack nearly the punch of heat, both are nightshades so you'd get a similar flavor profile without the 4 alarm fire. Whoever it is calling this "atomic beef" clearly doesn't eat chilies very often and has no business working with them at this level. This stuff isn't nearly as hot as the thai spicy foods I get here in town, but it ain't for sissies either. I will also try a more mild hot sauce than Tapatio, maybe Tabasco or find another mild but still tomato based hot sauce. Rotel or even just some diced stewed tomatoes might be good. I wouldn't worry about it becoming too acidic, as sometimes Tabasco can do. The richness of the chuck roast will cut the acidity easily. I would recommend serving this with some sides of sour cream and guacamole, plus maybe some cheese, tomato (or pico), lettuce, cilantro, perhaps some rice.

so easy to make and incredibly versatile! Toned it down for the kiddos (3 oz or so of hot sauce, half the cayanne/chile pepper). Added mexican oregano and cumin along with paprika. Served on french rolls broiled with garlic butter, provolone and/or gouda cheese, tomatoes, avacado, lettuce and mayo. YUMMM...had a sandwich yesterday and today and loved them! But that's my limit...I don't do alot of red meat and I can feel it...

This is the recipe I use faithfully for my tamale filling and it makes a great enchilada filling too. It's easy. Let it cook overnight and the next morning you have meat ready to place in your masa. We use boneless chicken breast. We like to have extra sauce to pour over the tamales when we eat them so for 4 lbs of meat we double the rest of the ingredients before slow cooking. This gives us enough filling for at least 24 large tamales and left over sauce for pouring or dipping later. We make at least 4 dozen when we make them because our family and friends can't seem to get enough. Even my husband's Mexican family loves them. I do advise trying different kinds of hot pepper sauces the first few times you make it because it really affects the flavor and you may find one you enjoy more. I give this 5 stars because the flavor is deliciously spicy but doesn't create that uncomfortable lingering burn some fear.

Good. Didn't put requried amount of jalapenos in...should have.