Reviewed: Mar. 23, 2012

My husband made this for his work colleagues- they were all full and we still have lots for yummy leftovers. Came out great!

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Reviewer:

nebninja

Reviewed: Mar. 12, 2012

Super good! I don't have a slow cooker so I made this in a dutch oven - 4 hours @ 325 - and it was perfect. Also, used roasted peeled anchos (from last year's harvest) instead of canned peppers.

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Reviewer:

Sue at EcoHike

Reviewed: Feb. 16, 2012

Too darn hot.

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Reviewer:

Terry Flagg

Cooking Level: Expert

Home Town: Medford, Oregon, USA

Living In: Centennial, Colorado, USA

Reviewed: Feb. 6, 2012

Very good but very spicy, even after cutting the peppers, cumin and chili pepper by half. Definitely a put in burrito with sour cream and cheese kind of meat to mellow it out.

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Claudia

Reviewed: Jan. 31, 2012

great flavor! husband loved it

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Reviewer:

Julie

Reviewed: Jan. 29, 2012

The name is right on, this is AMAZING. The meat came out moist, tender and flavorful. What more could you ask for? I think this recipe would work equally well with pork or chicken.

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Reviewer:

101BUTTERFLY

Reviewed: Jan. 28, 2012

This is by far the best shredded beef I have ever made. I will definitely use this recipe again and again!!

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Reviewer:

Tamiwynot

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Reviewed: Jan. 22, 2012

This is a question: has anyone made this without the Slow Cooker? I don't have one, but the recipe sounds delicious and will try it with traditional pot roast technique.

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Reviewer:

Linda

Reviewed: Jan. 21, 2012

Sounds xlent! Looks like there's corn in the picture but not in the recipe.

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Reviewer:

Tom

Cooking Level: Expert

Living In: Brookfield, Wisconsin, USA

Reviewed: Jan. 12, 2012

Great flavor to this recipe. I used 4 chipotle peppers in adobo sauce and froze the rest of the can 3 peppers/bag for future use in this recipe. 4 peppers were a bit spicy for our taste. I took them out before I shredded the beef and stained the broth and put some of the broth back in with the shredded beef with a little water to lessen the spice. Served with lime/cilantro brown rice, black beans, corn, and sauteed onions on wheat tortillas.

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