The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Nov. 25, 2009
I modified this recipe to make a "standard" roast, rather than mexican. Instead of the can of green chiles, I grated 2 onions in the cheese grater. I added 1 tbsp marsala cooking wine, 4 cloves of crushed garlic, and 1 tsp each of rosemary and thyme. I rubbed the mixture on the meat and wrapped in foil as the recipe calls for. My husband said this was the BEST roast he has ever eaten in his life. Thank you for the guidance! I'll be wrapping my roasts in foil from now on!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Nov. 11, 2009
Very easy and tasty dish. I doubled the spices and used my crock pot to cook this dish. Thanks!!
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Cooking Level: Expert

Living In: Morganfield, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Nov. 8, 2009
Umm...yeah. This was awesome. Definately worth the wait.
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Cooking Level: Intermediate

Home Town: Madison, Alabama, USA
Living In: Murfreesboro, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Nov. 3, 2009
SOOOO Good! I too made in the crock pot. Wrapped in foil on low for 8 hours. So tender. My husband loved it!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Oct. 25, 2009
Used only two lbs. meat but kept spices the same. Substituted a fresh jalapeno for the diced variety. Mixed spices and garlic in 1 T olive oil and rubbed into meat. Cooked in 2 cups of beef broth to prevent meat from being dry. Eliminated the salt because broth has salt. Cooked in crock pot for 4 hours on low. Very tasty when served on corn tortillas with homemade salsa, avocado, and sour cream. Rated it a 4 because I had to make all the variations. With the changes its a 5 star recipe. Enjoy !
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Cooking Level: Intermediate

Home Town: Northridge, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.49 star rating.
Reviewed: Oct. 12, 2009
I doubled the chili peppers and added onions and peppers while cooking. I don't really understand the purpose of the tin foil, but I used it anyway. I'd try it again with more seasoning because even with my attempt to spice it up more, it could have used more flavor.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.49 star rating.
Reviewed: Oct. 11, 2009
Smelled great while cooking, but the meat was very difficult to shred and had no flavor. None. We followed the recipe exactly. What to do with the leftovers? I'll probably mix the meat with BBQ sauce for sandwiches.
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Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Sep. 1, 2009
I wanted tacos, but didn't feel like the ground beef, so decided to try using another cut of beef. I tried this recipe and it tasted great. I did make some modifications. I added 3 cloves of garlic, sauted white onions, a pack of taco seasoning, a 1/2 pack of chili seasoning instead of chili powder, cayenne pepper, a couple of diced adobe peppers instead of green chili peppers. I omitted the oregano since I didn't have any, but added cilantro instead. I topped the tacos with sour cream, refried beans, green onions, shredded cheese, and salsa verde. These were awesome and I will be making this again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Aug. 29, 2009
This is an awesome recipe. Thank you
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Aug. 6, 2009
Wonderful recipe.I made mine in a crockpot and cooked on low overnight and it shredded easily in the morning.Also I use the liquid when making my Spanih rice.Delicious.Will definately make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Aug. 1, 2009
SO tasty! I use a slow-cooker on low for about 8 hours, mm-mmm good :)
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.49 star rating.
Reviewed: Jul. 13, 2009
This was pretty good. I had higher expectations for the flavor of the meat. The meat was extremely tender and I loved the cooking method (I used the crock pot). Very simple, but something was lacking in the flavor. Not sure what...maybe more cumin? I would probably make this again, but intensify the seasonings.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Jul. 9, 2009
i cooked in the crockpot in foil, on low for 9 hrs. turned out good no added liquid was needed. and the meat was very tender.
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Cooking Level: Intermediate

Home Town: Lake Worth, Florida, USA
Living In: Boynton Beach, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Jul. 2, 2009
Made this with only a few changes used a 2 pound flat chuck roast but same amount of spices and cooked in my slow cooker for 8 hours on low. Awesome the spices were just right and my husband raved about it. The meat would make wonderful beef enchiladas that is my plan for the next time we make it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Jun. 28, 2009
Really good recipe. I made this for a friend who just had a baby. I didn't exactly measure everything so next time I will...mine was not as flavorful as I thought it would be but I'm pretty sure I skimped on the chili powder and the cumin. After I shredded the meat, I put it back in the oven in the juice to stay warm while I made the rice and beans. Really good!
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Cooking Level: Intermediate

Living In: Bryan, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Jun. 21, 2009
Very good! This is a nice change of pace from the pork carnitas I usually make. I served it with flour tortillas and taco fixin's, and everyone loved it. I can't give it five stars "as is" because I definitely think the seasoning needs to be increased. Also, this cut of meat is super-duper fatty, and I had to pick out lots of gelatinous gooey fat pieces from the finished product before I could serve it. Other than that... extremely tasty!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Jun. 17, 2009
Delicious!!! The meat shredded so easily and was tender and juicy. We ate it on tortillas with cheese and sour cream. Next time I will double the amount of chiles for more spice and maybe saute up some peppers and onions to serve with it. My husband made sure there were no leftovers.
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Cooking Level: Expert

Home Town: Davenport, Iowa, USA
Living In: Ankeny, Iowa, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: May 12, 2009
This should be a 4.5 star. Everyone loved it even my husband who doesn't care for spicy recipes.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: May 3, 2009
I added half a can of tomato broth soup, a sprinkle of cinnamon, doubled the cumin, and a sprinkle of paprika. I cooked it in the pressure cooker for one hour. It falls apart because it is so moist. Delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: May 3, 2009
I have made this recipe several times,both in the oven and in the crockpot(no foil) 8 hours on low.the meat is always tender and shreds easily with two forks.I serve it with beans and rice and flour tortillas.buffet style with lettuce ,diced tomatoes,salsa,shredded cheese,sour cream and guacomole.
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