We really enjoyed this, though with all of the seasoning called for, it would have been much too hot for us. I seared my roast in a cast-iron pan to get it good and hot so it would brown really well. Changes to accommodate our palates: used a 7oz can chopped green chiles, a 4oz can chopped jalapenos, 1/4tsp cayenne, and about 6-10 good dashes of hot pepper sauce. That was hot enough for us without masking the flavor of the beef. Served on white corn tortillas as soft tacos with chopped tomatoes, onion, lettuce, salsa, & shredded cheddar. Delish. Thanks, Charley.
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We really enjoyed this, though with all of the seasoning called for, it would have been much...