Reviewed: Oct. 9, 2009

Yum! Made excellent soft tacos!! servrd it with "cheesey green chili rice" and "refried beans, without the refry"- also from this site. Only change- left 2 1/2# roast whole and put in crockpot- evev with additional meat I only used still 1 can of tomatoes- (rotel)- plenty of cumin- all I put on my soft taco was cheese and sour cream- would make excellent burritos- crockpot is the way to go for me- no attendance-

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Wiser1

Cooking Level: Expert

Living In: Marietta, Georgia, USA

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Reviewed: Oct. 5, 2009

This was a little wetter than we liked, so I would drain the tomatoes. I also added a burrito flavor packet and some hot sauce for a little more kick.

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SheilaJared

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Reviewed: Oct. 4, 2009

Yummy! I had 2 lb of beef, so I doubled everything. At 2 hours, there was way too much liquid, so I removed the lid and simmered for another hour. While hot, it was still too juicy for tacos, but as it cooled, it turned into the perfect taco. However, it was almost gone by then because my guests and I had been picking at it all afternoon. The only change I made was the addition of green chilis. If you like cumin, don't be shy. The cumin smell is overpowering initially, but is delightful in the end. I'll be making this again soon.

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piksie

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Reviewed: Sep. 18, 2009

Excellent recipe! Easy and delicious. I used a can of stewed tomatoes and cooked it 1 1/2 hours. Next time I'll try adding fresh garlic and chilies.

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Sandy

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Reviewed: Sep. 12, 2009

This is a GREAT start-up for any mexician dish; you can also use chicken instead. I also add other mexician spices; chilli powder, garlic, and then make chimmi's out of it. You can also cook up in a crock pot. Really, really good.

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Carousel-Lady

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Reviewed: Sep. 5, 2009

Sooooo good! I didn't think it was going to turn out spicy as written so I used two 10 oz cans of Rotel with chilies and 2 more cloves of garlic. No water was needed. I used lean stew meat to cut down on prep and it fell apart in the pan and didn't need shredding. Fantastic for shredded beef tacos!

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momlovestocook

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Sep. 1, 2009

This was very good. 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, cayenne pepper, a couple of diced adobe peppers. 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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kac2research

Cooking Level: Intermediate

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Reviewed: May 28, 2009

Excellent! I doubled the cumin and used diced tomatoes with green chilies. I browned the meat, added the spices, then dumped everything in my slow cooker. Cooked on low for 4 hours and the meat was cooked perfectly. I took the cover off for a little while after that and let the liquid evaporate. Loved it, thank you! :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Feb. 16, 2009

I made this for dinner tonight. I get tired of the same old things but my kids don't always like to have me monkey with the tried and true. This was excellent. I used stewed tomatoes so they had bell peppers and onions in them or I would have added them. I prefer spicey to hot, but I did add a healthy dose of black pepper and I thought this was excellent as is. Rotel would add nice heat. I used an eye of round roast that I cubed. It is very lean and can be tough, but after a couple of hours simmering, I didn't need a fork to shred it. Used the back of a wooden spoon and it broke apart. Allowed it to simmer with the lid off for a few minutes and I had a multipurpose filling. Delish!

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Amy

Cooking Level: Expert

Home Town: Dover, Tennessee, USA

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Reviewed: Jan. 24, 2009

We enjoyed this beef. It really isn't that spicy at all. I used a can of diced tomatoes with chile peppers. I think i will add something to spice it up a bit next time. Maybe some green chiles.

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MookiePie

Cooking Level: Beginning

Home Town: Mankato, Minnesota, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Jan. 23, 2009

This was outrageous !!! It was the first time I have made pulled beef. My husband loved it. He said he will not eat burritos out anymore. I do what some others recommended. I added cayenne pepper and Chili Powder. It was excellent and soooooo easy. Great Recipe !!!!!

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Kathleen

Cooking Level: Intermediate

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Reviewed: Nov. 23, 2008

I tried this recipe tonight because we love Mexican food. I made 3lbs and the whole family loved it. I wouldn't change a thing. Thanks for the great recipe. I will pass it on to my family.

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Janice

Cooking Level: Expert

Living In: Alsip, Illinois, USA

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Reviewed: Jun. 8, 2008

SOOOOO Good! Here in Southern-California, there are quite a few good, family recipes people swear by. The only change I made to this recipe is using beef broth instead of water when cooking the beef to tenderize. I finally found a recipe I can proudly share with my friends!

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jillianlenley

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Reviewed: May 29, 2008

This receipe is so good! I've made it many times since discovering it a few months ago. I made some changes after reading other reviews. I usually double the amount of garlic, chop up a fresh (seeded) jalapeno and add it with the can of tomatoes (I use tomatoes canned with diced jalapenos), I add about 1/4 teaspoon of chili powder and red pepper flakes when adding the cumin and salt. We like it spicy, and this recipe certainly is!

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mkwrzes

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Reviewed: May 25, 2008

This was an awesome way to use up chuck steak! I read the reviews about it not being spicy, so I used some cayenne and 3 chipotle peppers-I had never used them before, and they didn't smell spicy, but boy did it spice it up! Whew!! I cooked the meat for about 3-4 hours and I was skeptical about it being tender, because it still seemed tough when I tried to break it apart with the spoon, but after I cooled it, it was completely fork tender and shredded perfectly! Thank you for a great recipe!

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joyfuljoyous

Home Town: Austin, Texas, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Apr. 30, 2008

This was a huge hit!!! I upped the heat by adding about 1/2 tsp cheyanne and substituted the canned tomatoes with canned tomatoes with green chilis. One more tip you don't need to cut the meat down into 1" cubes I'd go with about 2 - 3 inches it will make shredding easier!

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Grifo

Cooking Level: Expert

Home Town: Cragsmoor, New York, USA

Living In: Valrico, Florida, USA

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Reviewed: Mar. 6, 2008

This recipe is the best ever! We have it all the time. A lot of times I double it, and save half in the freezer. Sometimes I don't actually shred the beef, and I keep it chunks, its good that way too. I have also once used ground beef, because I didn't have the roast on hand. It was just as good...but you still have to cook it just as long, for that good yummy flavor.

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pretty_bird

Cooking Level: Intermediate

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Reviewed: Oct. 30, 2007

This was super yummy! I didn't change a thing about the recipe. I did add a cup of water when I added the tomatoes and had to add more water towards the end. I put the mixture on top of Indian Flat Bread and it was so tasty even the 2 year old liked it!

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