Reviewed: Nov. 20, 2011

Wow, this was delicious and a crowd pleaser! I took the advice of another reviewer and added a packet of sazon goya. I followed the recipe, with the exception of using 2.5 pounds of flank. I will make this again!

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Reviewer:

ISOgoodfood

Home Town: Tampa, Florida, USA

Living In: Ann Arbor, Michigan, USA

Reviewed: Nov. 18, 2011

This is fine for a guideline, but my old and trusty cookbook that has this recipe in the original Spanish does it better. Nix the cilantro and vinegar and the slow cooker. Get yourself some dry white wine, alcaparrado (chopped olives, pimentos and capers)a bay leaf and a pressure cooker.

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Reviewer:

snow.phoenix77

Cooking Level: Expert

Living In: Bronx, New York, USA

Reviewed: Nov. 15, 2011

Great recipe. I made a few changes though; I used pork tenderloin because thats what I had on hand. It shreds up so nicely. I pretty much omitted the tomato paste and sauce, I used about 2 tablespoons at most. I also didn't add cilantro, because I ddin't have any. I don't brown the meat, I just toss everything into the crockpot and let it go. And I also add about 2-3 teaspoons of cumin. But all in all, this recipe has great bones - I serve it with white rice, black beans, and plantain, and now this is a regular in my house.

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Reviewer:

jordana242

Cooking Level: Intermediate

Reviewed: Nov. 11, 2011

Definitely better with an additional splash of lime juice right before you start eating!

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Reviewer:

ejmbookworm

Reviewed: Nov. 10, 2011

This was ok for me. I'm not keeping it in my recipe box as we didn't like it well enough to keep on any rotation or serve to guests. I served it over rice.

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Reviewer:

Carolina

Cooking Level: Expert

Reviewed: Nov. 2, 2011

Definitely needs salt! But amazing nonetheless!!

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Reviewer:

Jamain.SouthAfrica

Cooking Level: Expert

Home Town: Durban, Kwazulu-Natal, South Africa

Living In: Wethersfield, Connecticut, USA

Reviewed: Nov. 1, 2011

I made this with pork, couldn't find the steak and the pork was on sale, so I though, what the heck! I let it slow cook all night and oh my goodness can't wait for dinner! This is so delicious! The picture on my monitor looks brown, but mine is really red from the tomato sauce I guess.

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Reviewer:

mandywic

Reviewed: Oct. 31, 2011

fantastic! I have made this again and again. Some changes I've had to make: add more garlic for a deeper flavor and more tomato sauce when serving over white rice. My meat never falls apart like supposed to, so an hour before done, I pull it out and shredd it myself, then put it back in the crockpot. Yum Yum!

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