Reviewed: Jan. 27, 2008

Absolutely incredible! I did not trim the meat; I was able to discard the fat when I shredded it. I added cumin before cooking. I only cooked it for 4 1/2 hrs before shredding it, I returned it to the crockpot and added more cumin and some paprika, and cooked for another 1 1/2 hours. We put it in the Old El Paso Stand & Stuff Taco shells, and topped with shredded cheese, Pico de Gallo, and sour cream. Absolutely delicious! I later coated some tortilla chips with refried beans, and shredded cheese, microwaved them and topped them with a little meat...again...yummy!!!

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Jennifer

Cooking Level: Beginning

Home Town: Alexandria, Virginia, USA

Living In: Leesburg, Virginia, USA

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Reviewed: Jan. 19, 2008

We went to San Diego and Mexico this summer and had alot of excellent, authentic Mexican dishes. This is an awesome recipe for burritos/tacos. We will probably never use ground beef again!

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CAROLA316

Cooking Level: Intermediate

Living In: Catonsville, Maryland, USA

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Reviewed: Jan. 14, 2008

This was really good! Hubby LOVED it. I was in a hurry and didn't trim the meat or brown it before I tossed everything into the crock pot- I wish I had trimmed it!! But the flavor was good- it had a kick to it. I would like to try some different hot sauces to get different flavors. It made a lot of meat so I was able to freeze a bunch of it for later meals.

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MrsB

Cooking Level: Intermediate

Home Town: Crystal Lake, Illinois, USA

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Reviewed: Jan. 8, 2008

This meat was awesome on some tortillas w/ chopped cilantro and onion. The only thing I will change next time is not adding so much water. I really don't think it needed it. But I did like the other reviewers suggested, cooked the meat on high first, then shredded it and cooked it on low for about another hour. Will make this over and over again !

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Tracy

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 1, 2008

Excellent - I make this almost every month. My husband is from Mexico and he adores this recipe. Definitely follow the other recommendations and use Tapatio, beef bouillon and 1/2 fresh serrano chiles for authentic taste and heat.

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MARTHINA_EARLINA

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Reviewed: Dec. 27, 2007

I did not like this recipe.

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monicawong

Cooking Level: Intermediate

Home Town: Monterey Park, California, USA

Living In: Tucson, Arizona, USA

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Reviewed: Dec. 19, 2007

We really enjoyed this recipe, i was concerned with it being hot bit it wasn't, i think it depends on your families taste because this was perfect for us!

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Sonya

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Gardnerville, Nevada, USA

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Reviewed: Dec. 14, 2007

I cut about 1 lb off a roast to give this a demo, reducing everything else as well, except the onion. It's pot roast with a spicy twist. Used a little Hooters and Taco Bell hot sauce. Wish I had made double the whole recipe to freeze some!!! It was pretty good once shredded. It became FANTASTIC when I took the lid off the crockpot and turned it back on high to reduce the broth into a thick sauce, which stuck to the meat. Served it in combination burritos using homemade chipolte refried beans, served chips and guac on the side. I will also be using this, with the addition of diced jalapenos, to make tamales and use the same recipe with pork for tamales as well.

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PAMELA D.

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Nov. 27, 2007

I like spicy food but this recipe is way too spicy as written! I reduced the green chile pepper to 1/4 cup, only 1/2 tsp of chili powder, only 1/2 tsp of cayenne pepper and used only 2 TBSP of hot pepper sauce. Even after the adjustments the meat didn't sit well with me and others at the dinner table.

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Mother of Four

Cooking Level: Intermediate

Living In: Springville, Utah, USA

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Reviewed: Nov. 25, 2007

Really easy & very good. Freezes well.

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KEMBA

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Reviewed: Nov. 23, 2007

AWsome flavorful dish easy meal for abusy family

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Ronnie

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Nov. 19, 2007

Perfect blend of spices... excellent taste!

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Wendy

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Reviewed: Nov. 12, 2007

Delicious! My family loved it. I used it for chimichanga filler. I thought the spiciness was just right.

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bakinqueen

Cooking Level: Expert

Living In: Verde Valley, Arizona, USA

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Reviewed: Oct. 30, 2007

I think my mouth is still on fire from a couple nights ago. Whoo, hot!! I used a can of chili's instead of fresh, 3 oz of Quaker steak hot sauce instead of 5 oz, and added 2 tsps of cumin. I cooked on high for 4 hours, removed the chili's and onion, and shredded the meat before returning it to the pot to cook on low for another 2hours. I left some out for the kids at the 4 hour mark and it was fine for the, not too spicy at that point. I will make this again but might use mild instead of hot. Thanks!!

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too hot in the kitchen

Cooking Level: Intermediate

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Reviewed: Oct. 16, 2007

This is very easy and too good not to try. I did not find it too hot like some others had. Many many uses for this easy mexican meat.

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Bryan

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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Reviewed: Oct. 14, 2007

wow pretty warm!!!!if you like hot with not much flavor you'll like this one

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MamaBunch

Cooking Level: Intermediate

Home Town: Charleston, Arkansas, USA

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Reviewed: Oct. 14, 2007

HOLY MOLY is all I can say. This meat is soo good!!!! My only suggestion is trim as much fat as possible before you start cooking. I did a add 1 beef bouillon cube and 1/2 tsp of cumin. I don't think this could be any better!!!! THANK YOU for the recipe!!!

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Katina

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Reviewed: Oct. 9, 2007

Great flavor! I used this meat to make enchiladas that were out of this world! I added no water, and it was still extremely watery. As with other reviewers, I put it on the stove to reduce the liquid. Very spicy!

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Nancy in Texas

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Oct. 7, 2007

Big hit for my husband and his friends on game day. Used shaved thin steak instead and cooked on high one hour, low one hour. They put it iona sandwhich with cheese and alos made burritos. Easy and delicious. Thanks!

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Jessica

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Reviewed: Oct. 1, 2007

Very good! I followed the advice of some of the others and shreadded the meat half way through and cooking it in the juices for the remainder of the time. I left out the peppers on accident and it still came out very flavorful!

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