Well, while the preparation for this recipe is indeed very labor intensive (so much chopping!), the recipe turned out very yummy. These are my modifications: I omitted the celery and carrot, I couldn't find all of the different peppers required, and wound up having to use jalepeno and banana peppers, both with seeds. Because of the lack of heat, I also tossed in a teaspoon of red pepper. Also, two large onions seemed entirely too much for the dish (that, and both my fiance and myself are not huge fans of onions)-- I wound up only using about 2/3rds of a large Texas Super Sweet. I cooked this in a slow cooker for about 4 hours on high. I would, in the future, cook this on low probably all day so the meat would be more tender, although it was still good. One last thing: I added a double shot of tequila to the mixture, although I really couldn't taste it. Perhaps next time I will marinate the meat in tequila, along with the spice rub, overnight to liven things up. In all, it was very good with an excellent combination of flavors-- I will make this dish again. Thank you!
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Well, while the preparation for this recipe is indeed very labor intensive (so much...