Reviewed: Oct. 21, 2011

delicious! Next time I will increase the amount of broth and decrease the amount of tomato sauce. Slighly too tomato-y for my taste.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

DawnS

Cooking Level: Beginning

Living In: Los Angeles, California, USA

Reviewed: Oct. 20, 2011

I made exactly as recipe states and served on tortillas with fresh cilantro. My whole family enjoyed. I would've given this 5 stars but the meat was a bit chewy,, not sure if there is a better meat for this recipe. I will be making again.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Ginny

Reviewed: Oct. 18, 2011

everything is on target with the exception of 1 key ingredient which is the mystery ingredient behind ropa vieja and picadillo....1 packet of Goya sazon sin achotes. You can find it in the Hispanic section of the grocery store. It comes in a box. Cut down on the tomato sauce/paste a little and you have an authentic recipe. Great recipe

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

njcuban

Reviewed: Oct. 13, 2011

We love this one served over rice.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

texasgirl

Cooking Level: Intermediate

Reviewed: Oct. 6, 2011

We left out the green peppers, but it was delicious. :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Katherine

Reviewed: Oct. 6, 2011

I followed the recipe, but when it was cooked, it still didn't have that strong vinegar taste, like the Cuban ropa vieja does. So I ended up adding 4 tablespoons of vinegar, instead of just one. Other than that it was awesome!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

zsway33

Reviewed: Oct. 2, 2011

This recipe was tasty, but too much tomato for my family. I grew up with Cubans, and there was never that much tomato in their recipe. Next time I will cut the tomato sauce and paste by half, and add the cilantro at the end.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

latinmomma

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

Reviewed: Sep. 24, 2011

It was a big success and a huge hit. I used the flank steak and didn't find it to have the same issues other commenters have stated. I'll definitely make this again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MissyD

Reviewed: Sep. 19, 2011

Excellent, this recipe is a keeper. The meat was tender. I cooked 1 hr on low, another 3 on High and last hour on low. The sauce/juice was think. I served it with yellow rice, black beans and yellow sweet plantains fried in butter. This recipe is a HIT!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

CoolChef

Cooking Level: Expert

Home Town: Orlando, Florida, USA

Living In: Atlanta, Georgia, USA

Reviewed: Sep. 15, 2011

I made this recipe exactly as written and I thought it was good as a basic shredded beef recipe, but I would definitely recommend adding something to give it a little kick. I could see kids liking it cuz it's kinda bland, but my hubby and I agreed it could use a little heat. I will make it again, but next time I will add some tabasco or some chopped jalapenos. I'm not the kind of person who likes things really spicy, but just things to have lots of flavor. Green chiles might be good to add, too.

Was this review helpful? [ YES ]
2 users found this review helpful