Because of my family size, I double the recipe. I loved the meat, hands down and it was so tender and amazing I ended up cooking my meat a little longer because it was very soupy still. But the longer I cooked the meat, the tender-er the meat got and the liquid dissipated to where felt it should. I'm rating this on the meat only, because the raw tomatillo, tomato and cilantro was a turn off and no one would eat it. It was so bitter and can not be called a sauce. It was more like a pico de gallo but not a sauce. Because of that right there, it was a waste, chopping 4 whole tomatillos, I was forced to use what I chopped up and remaining tomatillos in a salsa verde sauce and top on the meat with Mexicana Crema. And the family loved that by far better then the raw tomatillos, tomatoes and cilantro. Won't be making that part again but totally will me making the meat. We loved the flavor of it and it only.
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Because of my family size, I double the recipe. I loved the meat, hands down and it was so...