this was so delicious! i made this two weeks ago and i'm still drooling thinking about it. i tried to take as much advice as possible from other reviewers. i used chuck roast instead of flank steak (use more than two pounds to allow for size reduction when fat cooks off), and the night before i rubbed it in a chimichurri paste i bought at world market, salted it all over, and wrapped in saran wrap overnight. when i prepared it the next day, i used the ingredients as they were originally listed, but added a whole garlic instead of just a couple cloves, and eliminated the cilantro (only because i didn't have any). just under an hour before serving, i added more cumin and a packet of sazon goya (you can find this in the hispanic food section of the grocery store). when finished, i shredded and served on top of black beans and white rice. this smells so great while it's cooking you will be dying of anticipation waiting for supper to start. i can't wait to make this again!
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