Being Mexican and Puerto Rican, I was looking for a familiar and traditional flavor. The meat tasted better than good but it wasn't what I was expecting taqueria tacos to taste like. My boyfriend devoured it but when I told him that I was expecting it to taste like the "taco truck" he said, "Oh?! Yeah, not like the taco truck but it was still good!"

Reviewed On: Jul. 15, 2012

I made this the first time for Mother's Day and my family really liked it. I had only been able to let it marinade for that day and I used whole beef tenderloin. At first I thought it was ok but found myself wanting more later in the evening and had to make it again. This time I used whole beef tenderloin again and I was able to let it marinade for 2 days. I also used about 1/2 of the lemon juice and I used about 1/4 cup of balsamic vinegar. It is more of an acidic flavor and if you crust the meat up a little by having a nice hot grill, the crusty meat and marinade flavor dances on your tongue a lot longer. I also didn't find the need to blend the mixture. I haven't tried using fresh herbs yet especially because there' s so much flavor with the dried, plus I also used a tablespoon of dried oregano too. I enjoyed this and will again and again.

Reviewed On: May 22, 2012

I have made this twice now and enjoyed the flavor both times. The first time I just threw everything into the crock pot. I added a little more burgundy wine because I like the flavor. I thought it turned out fine without the pre-bagging in flour etc. Plus, I never had to add the cornstarch because I didn't add the 2 cups of boiling water, plus my meat was still partially frozen and I figured the moisture from there would make up for the lack of adding water. I love mushrooms and onions so the amount for me was great. You just add to your preference, it wont change the flavor of the meat. I also added a few bay leaves like other viewers had suggested. Give it try, make it your own, but the stew is great!

Reviewed On: May 22, 2012