Reviewed: Apr. 6, 2013

Five stars from both of us for this one. Perfect amount of heat for us. We used a can of chipotle peppers in adobe sauce. Strongly recommend cooking this outside though. We used the indoor grill, and the smoke gave us coughing fits.

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Reviewer:

linda

Cooking Level: Intermediate

Reviewed: Jun. 12, 2012

I've made this many times and my whole family loves it. I do redue chiptles to just one can, and that's perfectly spicy. We slice it thin and make burritos out of it.

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Reviewer:

melly

Cooking Level: Intermediate

Home Town: Bellevue, Nebraska, USA

Living In: Las Cruces, New Mexico, USA

Reviewed: Jun. 29, 2011

Very flavorful! I used one can of chipotle and it was very spicy. Great flavor, though. Saved the leftovers for burrito bowls.

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Reviewer:

swag35

Reviewed: Feb. 1, 2008

Very nice. It being January on the 44th parallel, we pan-seared instead of grilling, and with some Spanish rice and garlicky chard on the side we almost forgot how cold it was outside!

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Reviewer:

Galley Wench

Living In: Rockport, Maine, USA

Reviewed: Jul. 18, 2007

I LOVE (I cannot stress this enough!) this recipe! I did, however, find that if I added just enough water to the mixture BEFORE blending, it came out thin enough so that I could use a flavor injector. I injected the steak all over, and then let it sit in the fridge overnight. This allowed the flavor to really give the meat a workover. Yummy yummy! The perfect balance of spicy and sweet!

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Reviewer:

irishbarfight

Cooking Level: Expert

Home Town: Kingston, New York, USA

Living In: West Hurley, New York, USA

Reviewed: Apr. 3, 2007

I made the mistake of making this indoors - because it was winter time. The fumes from the chipotles was horrible! The flavor was ok, but not very deep or rich.

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3 users found this review helpful