Holy smokes this was good!! Definitely tasted like the authentic shredded beef I love from my favorite Mexican taco shops in San Diego that I've been dying for out in the Midwest!! I'm such a happy camper that I found this! I used another less fatty roast, I think it was a rump roast, the chuck roast just looked way too fatty to me... I followed the recipe and wasn't sure what to do for the green peppers so I used a bananna pepper and an ancho pepper. I cooked on high 4 hrs, flipping it once. Then I cut the meat up into large chunks and cooked another 5 hrs on low... It was a long time to wait but so worth the wait...served on warmed corn tortillas with shredded lettuce, a squeeze of fresh lime, avocado and a little cilantro... To die for!! Thank thank you for this recipe!
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Holy smokes this was good!! Definitely tasted like the authentic shredded beef I love from my...