As written, this recipe is just "okay". I went by the recipe exactly, with the exception of substituting beef broth for water. After 6 hours in the crockpot on high, the beef was extremely tender and very easy to shred. However, I tasted the sauce and it seems to be a lot of heat with minimal flavor. (I used my favorite hot sauce- Tapatio). My boyfriend and I LOVE spicy food, but the flavor just wasn't what I expected. To make this dish a 5 star recipe, after I shredded and set aside the beef, I removed about 1/3 cup of the cooking liquid and replaced it with more beef broth. Then, I added about 2 teaspoons of chopped fresh garlic, 2 teaspoons of cumin, 1/2 teaspoon garlic powder, 1 1/2 teaspoons of onion powder, 1/2-1 teaspoon of chili powder, 3 bay leaves, 1/2 teaspoon of dried oregano, and 1/4-1/2 teaspoon dried mustard. (Please note that I didn't really "measure" these spices, I eyeballed them, but these are estimates.) I know this sounds like a lot, but at this point I was determined to get the flavor I was looking for, and I had these handy spices in my cabinet. After adding these spices to the liquid, I added the shredded beef and cooked on high for one hour and low for another hour. After these changes, this beef was EXCELLENT! My hispanic boyfriend said these were the best tacos he's ever had (that's a HUGE compliment from him). So, this recipe is a decent base but I needed to add more layers of flavor and depth to it to make it perfect.
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As written, this recipe is just "okay". I went by the recipe exactly, with the exception of...