Reviewed: Sep. 5, 2007

Yum yum yum... this absolutely melts in your mouth and tastes so authentic. We had it in tacos along with Chicken Enchiladas II from this site for a mexican-themed dinner party. I used a 2lb beef roast instead of 4 and forgot to halve all the other ingredients... it was still perfect. Not too spicy, and I do NOT like spicy food. I do think you don't need all that water in the crock pot though, I shredded the beef and put it back in the crock pot to simmer in the spicy juices but it was way too watery so I ended up taking out the meat and throwing it in a pan on the stove on high for about 10 minutes to burn off a lot of the liquid. This meat is delicious as leftovers, too! Thanks for this delicious recipe!!!

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JENELLEBELLE

Cooking Level: Intermediate

Home Town: Macomb, Michigan, USA

Living In: Lansing, Michigan, USA

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Reviewed: Aug. 31, 2007

It's a winner. The taste is wonderful. My husband is not a big spicy fan, but still liked this.

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Tamara Lynn

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Reviewed: Aug. 26, 2007

I was a little worried this would be too spicy because of the reviews I read so I decreased the amount of spices... What a mistake! The meat was not as flavorful as we like it - next time I will stick to the recipe (maybe even increase the spices.) I will re-rate this after we tried it again.

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MastahX

Cooking Level: Intermediate

Home Town: Holladay, Utah, USA

Living In: Draper, Utah, USA

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Reviewed: Aug. 23, 2007

This was excellent. I substituted 1 habanero and 1 jalapeno pepper for the chili to kick it up a bit. This is my new meat for taco's.

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tbrink21964

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Reviewed: Aug. 21, 2007

Yummy! I used stew beef instead of a roast and browned all sides in a skillet B4 threw I threw it in the crock pot. I cooked it on high for about 4 hours- much easier and quicker than the roast for 8 hours! I also added some fresh cilantro and ground cumin. This "Mexi-meat" is great for burritos or over Spanish yellow rice and bleack beans or with some salsa verde. Yummy!

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Pinky

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Reviewed: Aug. 7, 2007

This is a really great recipe for those with a busy schedule. I'd be a bit careful with the chilis and cayenne for those who can not handle the heat. I used chilis from Albuquerque and the end result was HOT! We loved it, but it was too much for our guest. The meat reminds of the Barbocoa beefs at Chiptole.

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KYMBER7

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Reviewed: Aug. 4, 2007

It's good. I followed the recipe exactly. If you want shredded beef tacos or something, it will hit the spot.

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AWILLDEN

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Reviewed: Aug. 1, 2007

This was great!

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mdmilham

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Reviewed: Jul. 27, 2007

Very good! I ate a lot of tacos and burritos after making this! I used Tapatio and added a dash of Dave's Insanity Spice to boost the heat. Awesome Mexican shredded beef!

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Jeanine

Cooking Level: Intermediate

Home Town: El Toro, California, USA

Living In: Torrance, California, USA

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Reviewed: Jul. 26, 2007

This was delicious! I made this for large gathering, and I used a 2.5 lb bottom round roast and cooked it on low for 10hrs, and it came out juicy and tender. I pulled the meat apart about 1.5 before it was done so that it could soak up the spices. I think next time I'll use 1/2 the hot sauce because it was so spicy...we're punks! A definite make again!

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Kim C.

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Reviewed: Jul. 5, 2007

Love it, love it, love it! We make this at least once a month and freeze the leftovers for lunches or another dinner. Awesome!

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Flower Fan

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 17, 2007

I don't know if I did something wrong, but I followed the instructions exactly and this was not to our tastes at all. I did use a smaller cut of meat than the recipe states and cooked it a little less to compensate, maybe that was it... The meat never absorbed any flavor from the spices, and it was very tough. I often make a similar recipe from another cookbook but wanted to try something new...I guess I'm back to my old standard recipe!

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Carey

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Reviewed: Jun. 9, 2007

This was excellent. I made it with chicken. It was perfect for the enchiladas I was making. I changed three things though. I halved the amount of hot sauce(I'm a wuss), I added to teaspoons of cumin, and I added an additional 2 tablespoons of garlic. The meat was flavorful without being too spicy. I had several friends over for dinner and was worried I had made too much food but, I ran out in a hurry.

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mclisham

Cooking Level: Expert

Home Town: Jacksonville, Maryland, USA

Living In: Gilbert, Arizona, USA

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Reviewed: Jun. 5, 2007

Very good. I used 3 cans of diced green chiles and 1 5 oz. bottle of Chipotle Tabasco, other than that I followed the recipe. The meat had a nice spice to it, but not at all as spicy as I expected. In the future I would probably add less water and try different flavors of hot sauce. My husband loved it; I think he had four helpings, so I will definitely make it again.

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NICOLES3

Cooking Level: Expert

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Reviewed: May 7, 2007

I thought this was very good, although we cut back on the hot sauce and it was still plenty spicy, and better reheated than when it first came out of the slow cooker. My wife didn't like it at all, though.

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HUNGRYJOHN

Cooking Level: Intermediate

Home Town: Columbus, Georgia, USA

Living In: Ellijay, Georgia, USA

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Reviewed: May 3, 2007

This turned out pretty well. I tried to follow the recipe, but had to make a few changes: didn't add the water because in my experience, it makes pot roast dry. Also, used canned green chiles just to be quick so this created a fair amount of liquid on it's own. Lastly, I couldn't cook it on high for the time suggested so cooked it on high for two hours and on low for seven hours. Meat turned out tender and the flavor was good. Definitely will make it again!

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cook in austin

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Reviewed: Apr. 16, 2007

This was so good! I used a bottom round roast, and used 3 small cans of diced chile peppers since I couldn't find them fresh.

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Pam

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 26, 2007

Very flavorful, but very watery. It was wonderful with hard tacos and as leftovers for a taco salad! I will drain next time. I will also change the hot sauce from Frank's RedHot to Tabasco-Chipoltle.

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