Reviewed: May 16, 2008

yumm!

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ABBY B

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: May 5, 2008

As the recipe is written, I thought it was overly hot. I didn't add all the chiles and cayenne, and still found it really quite spicy, and that is coming from a person who likes heat. I also thought it needed some cumin and oregano to round out the flavors. That helped to balance the heat out and it turned out very well. So with a few tweaks, I thought this was very good, and it made excellent tacos.

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Kim

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Reviewed: May 5, 2008

I took it to work for Cinco de Mayo and it was a hit! I followed the lady's advice from San Diego about the extra spices and sifting out some onion and pepper. I live in AZ about an hour from Mexico and it was AUTHENTIC! Thanks!

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apaige232

Cooking Level: Intermediate

Home Town: Roswell, New Mexico, USA

Living In: Tucson, Arizona, USA

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Reviewed: May 3, 2008

I don't like spicy food at all and even this was delicious!

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Bambi

Home Town: Spokane, Washington, USA

Living In: Boulder, Colorado, USA

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Reviewed: May 1, 2008

This was good - not as great as I expected. The flavor was good, but I think I'll try it again with a different cut of meat because it was still a little tough. Tasty in tortillas.

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JSMITH

Cooking Level: Intermediate

Home Town: Pomona, Kansas, USA

Living In: Olathe, Kansas, USA

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Reviewed: Apr. 24, 2008

Yummy! This was real good. I used the meat for taquitos for a party and everyone was raving. I also made burritos with the meat another time and added black beans in my burritos with the cheese/sour cream/guacomole. IT WAS AWESOME!

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RJ

Home Town: West Sacramento, California, USA

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Reviewed: Apr. 20, 2008

i have to say this is the best recipe i have found for the slow cooker!

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LilCooker

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Reviewed: Apr. 18, 2008

I absolutely love this recipe! Use it all the time.

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loves2eat

Cooking Level: Intermediate

Home Town: Mililani, Hawaii, USA

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Reviewed: Apr. 14, 2008

FANTASTIC! We are big fans of Mexican food and this was great. My husband was very impressed - I was almost embarrassed to tell him how simple it was to make. Don't worry about it being too spicy- from the list of ingredients it appearts it would have quite a kick ... but much of it cooked out and it was a mild spice that pleased all! Thanks Charley!

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wendy

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Reviewed: Apr. 9, 2008

This was very good. I reduced the heat in it since we aren't into really spicy food. I cut the hot sauce in half and left out the peppers. It was still a bit hot, so next time I think I'll cut back on the cayenne pepper too. I cooked it on high for 6 hours, then pulled the meat, added cumin and paprika as another reviewer recommended and then cooked it on low for another 3 hours. We served it in soft shell tacos with Mexican Rice II and Sweet Corn Cake!

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Susan May

Cooking Level: Expert

Home Town: Newfolden, Minnesota, USA

Living In: Owatonna, Minnesota, USA

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Reviewed: Apr. 9, 2008

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.

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lindabot

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Reviewed: Apr. 3, 2008

I'm back to get this recipe for the 2nd time. Previously, I used extra cumin, 1 can diced green chilis, beef broth and 1/2 a boullion cube, and a can of chipotle peppers in ancho sauce. The peppers were whole, so when I pulled the beef out to shred it I threw out the peppers (I'm a wimp and was afraid it would be too spicey). I did not brown the meat first. It turned out amazing!! Right out of the pot it tasted great, but I was afraid it was too hot for myself and I'd have to give it all to my boyfriend (who thinks I never make food spicey enough). After adding salsa, sour cream, guacamole, lettuce and cheese in a burrito shell, it was perfect. Spicey enough for him, yet evened out enough for me.

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SADIQAH

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Reviewed: Apr. 2, 2008

My husband loved this! I added 1 teaspoon of cumin to the recipe.

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tfw78006

Cooking Level: Beginning

Home Town: San Antonio, Texas, USA

Living In: Boerne, Texas, USA

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Reviewed: Apr. 1, 2008

Making this meat in my Crock Pot is what finally turned me 100% vegetarian. It was a terrible experience from one end to the other. First of all, if you live in an apartment or small house, I DO NOT recommend cooking it overnight. I woke up at 3:30am and couldn't go back to sleep because of the smell. It is the same smell that I can not get out of my apartment even a couple months later. After all the work and putting up with the smell the meat didn't even taste all that great, although it was nice and tender and spicy. I ended up giving it to my boyfriend to eat because I couldn't. That may have been related to my total aversion to the smell. I haven't cooked meat since. It's the best diet I've ever been on!

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Elizabet42

Cooking Level: Intermediate

Living In: Lansing, Michigan, USA

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Reviewed: Mar. 28, 2008

My GOODNESS, this is good! I just finished shredding the meat, and it's now bubbling away in my Crock Pot, waiting for my husband to get home. If I manage to wait for him, it'll be a miracle. I used a very cheap pork roast ($6.00 for a 6-lb roast), and I think the fresh pepper I used was a poblano (the kind they use to make chili rellenos. I also added half a small can of chipotle peppers in adobo sauce, but other than that I stuck to the recipe. I had a few nibbles when I was shredding the meat, and almost swooned!

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Lisa Puma

Cooking Level: Intermediate

Home Town: Huntsville, Alabama, USA

Living In: Northport, Alabama, USA

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Reviewed: Mar. 23, 2008

Like many others I modified the recipe for what I had on hand and WOW was this fabulous. My husband and I eat mexican regularly and I know he is going to looooooove it. I enjoyed it with rice and used some of the excess liquid on top... mmmm mmmm good. Everyone should try this at least once, I imagine this will be a standard at my house.

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makeupgirl

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Reviewed: Mar. 19, 2008

Great recipe. We made burritos using the meat, lettuce, cheese, and sour cream. Delicious!

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BJDRESS

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Reviewed: Mar. 18, 2008

This recipe was fantastic! I used less hot sauce to bring the spice down slightly. Overall this is an awesome recipe! Will definitely make again! Thanks!

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Christine543

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Reviewed: Mar. 9, 2008

I used all the ingredients and added a chopped fresh jalapeno. I then cooked it on high for 6 hours and then low for 6-8 hours. I learned with the longer cooking the ground chile and cayenne don't have the same punch, hence the fresh jalapeno. Turns out perfect (but we do like heat). I followed another reviewer and before serving, I cooked in a skillet to let the excess juices cook off and the meat carmelize a little. I froze extra in a ziplock bag and it is even better reheated.

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GirlPez

Cooking Level: Expert

Home Town: Southbury, Connecticut, USA

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Reviewed: Mar. 8, 2008

I made this recipe with pork butt and cooked it for 10 hours on low. I also didn't brown the meat before putting it in the slow cooker (didn't have time for that before work). My husband raved about it! Thanks for posting the recipe and giving the suggestion that you can make it with more than just beef.

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