Reviewed: May 5, 2012

EXCELLENT! Just finished making this. I used 4 oz. can of Ortega diced jalepenos in place of green chili peppers, baked for 4 hours for 4 lbs., and it came out excellent. I can see where you could double the other spices if you like a more intense flavor, but as is, it is authentic. Usually, a chili based salsa is offered to add more flavor/spice/heat at the table. I developed my own recipe after eating tacos in Mexico and here in mexican homes, using a different cooking technique. This beef is easier to cook, requires no attention once you put it into the oven, and is very flavorful. Highly recommend this recipe!! Serve with finely chopped onion, cilantro, avocado and sour cream. Some even add matchstick-sliced radishes to add. Offer soft hot corn tortillas and chili salsa to garnish as desired. Thank you Ronaldo!!

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Reviewer:

JoyceK

Reviewed: Apr. 18, 2012

We cooked this down in the slow cooker with a can of tomatoes with green chilis. I drained the liquid towards the end into a pan, skimmed some of the fat and added flour to thicken the sauce. Served over rice.

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Reviewer:

BethDai

Reviewed: Apr. 18, 2012

Kept spices as directed for a 2.5 lb roast. Very easy in the crock pot (no foil) for 6 hrs low, 1 hr high. Next time I will try to cook it for a little longer. Flavor was very good. Substituted one can Rotel for can of plain green chiles.

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Reviewer:

orchid_blossom

Reviewed: Apr. 11, 2012

This was delicious! I shredded the beef in all of the juices and it was incredible. Will definitely be making it again - it was SO EASY!

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Reviewer:

brandimhines

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Reviewed: Apr. 5, 2012

I used a bottom round roast and doubled everything else. It was awesome!

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Reviewer:

ajo263

Cooking Level: Intermediate

Reviewed: Apr. 2, 2012

Another great carnitas recipe here in AR...hard to choose! I was afraid to use the chile peppers because my daughter hates spicy food but i went for it anyways and it wasn't spicy at all. The taste overall is too safe for me, so definetly double the ingredients.

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Reviewer:

{ moaa }

Cooking Level: Intermediate

Reviewed: Mar. 20, 2012

I had to improvise with this one. I halved the recipe using a 2 lb. chuck roast that I cut into large chunks. I didn’t use the green chile peppers, but instead used a can of Rotel tomatoes. I browned the meat on the stovetop first and then added it to my crockpot. I skipped the foil altogether. Then I deglazed the pan with the tomatoes, scraping up all the yummy browned bits and added that to the crockpot. I cooked this on low for 7 hours, at which point it was moist and shredded perfectly. I served this in warmed tortillas with, green onions, chopped tomatoes, salsa and sour cream, along with Mexican Rice III, also from this site. We really enjoyed this dinner. I put my leftovers in the freezer for a quick and easy meal another night!

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Reviewer:

bellepepper

Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: Feb. 20, 2012

Wow! We absolutely love this recipe and usually eat it on a salad (like a taco salad, but so much better!). I make this at least once a month and love having leftovers. It is great for potluck meals, as well. Per other reviewers suggestions, I make it in the crock pot, double the seasonings and add a can of beef broth. I have made it with and without a cup of salsa and both are excellent. Thank you, Miss Annie!

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Reviewer:

ZEAL4BOOKS

Reviewed: Feb. 15, 2012

So easy! I didn't have the time to bake, so I put the meat in a stockpot with the seasonings and water about 3/4 up the meat. Covered, boiled for about 15 minutes then simmered on medium/low for 1.5 hours or so. Spectacular!

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Reviewed: Feb. 4, 2012

This recipe is awesome. I will save money on ethnic mexican steak tacos. I only feeding 2 people so I used a 2.25 size chuck roast and 2.5 large fresh jalapeños and put in my slow cooker on low for 6.5 hours perfect. So delicious. Served on flour tortillas with reduced fat cheddar cheese and low fat sour cream OMG! Will be making this over and over. Thank you for a fabulous recipe.

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