Reviewed: May 21, 2013

Outstanding wonderfulness! Will never make a ground beef taco again! Perfect as is.

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Reviewer:

Acie

Reviewed: May 14, 2013

The texture of the meat is great, but the flavor is kind of bland.

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Reviewer:

MLYIN

Cooking Level: Expert

Home Town: Taipei, Taipei, Taiwan

Living In: Bellevue, Washington, USA

Reviewed: May 11, 2013

We followed the recipe to a T, and the meat turned out bland and nearly inedible without a liberal dose of green tomatillo sauce. ZERO FLAVOR!

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Reviewer:

moosey

Reviewed: May 1, 2013

Very easy and delicious. I used a 3.5 lb boneless chuck pot roast. Cooked as per original recipe. Sauteed some onions and peppers, and served it all up, fajita style. The meat completely fell apart when forked apart. Garnish with sour cream and cilantro. Perfect! Will make it again many, many times!

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Reviewer:

Mountain Gal

Living In: Bozeman, Montana, USA

Reviewed: Nov. 24, 2012

Juuuuicccyy !! Suuuper tender and full of my favorite flavors :) I made this in the crock pot for about 5 hours I used all the ingredients, but not the measurements ... I just threw it all in a cup and mixed til it smelled good :) hehehee well this was my first attempt to make my favorite food shredded beef and I succeeded cause it was gooooood! Imma be eating it all day today ! :) Oh yeah I didn't use foil and I added a tiny bit of water first to the bottom of the pot :) and jalapeños :) mmmm mm mmm

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Reviewer:

themicalicious

Reviewed: Sep. 23, 2012

So sorry for rating without actually making the recipe, but since I believe the spices are the true key for the flavor of the recipe, I'm going to go ahead and rate. Had some steak to use up, so I sliced and seared same then halved the spices and used along with the steak. Outstanding when used as a base for fajitas!

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Reviewer:

Litegal1

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Reviewed: Sep. 22, 2012

Simply amazing...I didnt have cumin or garlic on hand. I used garlic boullion and about a cup of water. Added some beef base and fajita seasoning and paprika, cumino, dehydrated onion..used the green chilies..Dumped all in crock pot with some frozen meat strips( I beleive posada beef strips)..Just did the cooks taste test..awesome...Thanks for sharing this recipe..it's a keeper!Serving with pinto beans, rice and condiments..Might go for broke and add some margaritas tonight!

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Reviewer:

astarlight

Cooking Level: Intermediate

Home Town: Sheboygan, Wisconsin, USA

Living In: Jeffersonville, Indiana, USA

Reviewed: Sep. 4, 2012

This recipe was great! I used a smaller roast (a little under 2lbs), but doubled the seasoning anyway and it came out delicious. Per another reviewer's suggestion, I wrapped the seasoned roast in foil, then cooked it in the crock pot on high for 5 hours. Then I removed the meat, transferred the juices back into the crock pot, put the meat back, and shredded it with two forks. I cooked it for an additional 30 mins on low. Perfect for tacos!

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Reviewer:

hanajane

Reviewed: Aug. 10, 2012

I wasn't sure what kind of chillies you guys used and the only jar of chillies I could get here was a jar of birds eye chillies, but the jar said suitable for mexican dishes so I guessed it would be ok. They came whole and I chopped them up worrying that it would make the beef too spicy for my liking, but I wanted to stick to the recipe as much as possible for a fair review. Luckily I did because the meat came out tender and just the right kind of spicy for me! I will definitely make this again.

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Reviewer:

Catkin

Cooking Level: Expert

Living In: London, Greater London, England, U.K.

Reviewed: Aug. 1, 2012

Absolutely delicious! I didn't have a chuck roast so used 2 2lb. Chuck steaks and placed them side by side in a large lasagna dish. Worked great! Within an hour the yummy smell filled the house and the kids were coming out of their rooms asking what was cooking. When it came out of the oven and I ripped open the foil the kids were all over me for bites. Meat fell apart beautifully - really easy to shred. I love Ortega chiles so I added 2 cans with 2tbs of new mex chile powder, 1tbs Oregano, 1tbs Cumin, 2tbs chopped garlic. If there is only one thing I might change is to add a tiny bit of salt and maybe add a little dry wine to boost the flavors .

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