I tried this recipe for a second time recently, and I'm very pleased with how it came out. It is necessary to adjust the heat to your taste, like the author says. I used one small can of mild diced green chilies and most of a small can of chipotle chilies in adobo sauce to give the dish a smoky flavor, plus a beef bullion cube and a dash of cumin as a few other reviewers suggested. I used a few splashes of chipotle hot sauce and left out the chili powder and cayenne completely. I would say mine was "medium" spicy...it had a kick but was not too hot. I cooked the meat for about 5 hours, and it was very easy to pull apart and very tender. The only thing I don't like about the dish is the excess liquid, but that's kind of a requirement to get a tender meat....I just need a better slotted spoon! It makes an amazing taco meat with corn tortillas, lots of cilantro, lime, and lettuce. I expect it to become part of my regular rotation!
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I tried this recipe for a second time recently, and I'm very pleased with how it came out. It...