I found the original recipe's seasonings to be great together, but didn't have enough to really coat my roast. doubled (or so) the seasonings but kept the cinnamon amount of 1/4 tspn. also threw in a roughly chopped onion. Took all the juice from the slow-cooker at the end and chilled it to skim some fat then dumped it into the rice-maker with some white rice for some spectacular "almost" spanish rice.
Made for several days of burritos and tacos and happy mouths. Loved it so much I'm cooking up another roast now (only one week later!) I intend to make a burrito or two then use all the leftover meat to make some taquitos to freeze for later.
Great recipe! and unbelievably simple.
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I found the original recipe's seasonings to be great together, but didn't have enough to...