recipe reviews for:

Shredded Beef for Tacos

“This is the easiest meal you'll ever make. Being a mom of 8 and working I wanted to find something I can make for dinner with no effort. Start your roast in the morning before going to work it will be done when you get home. You don't even have to defrost the roast. If it is a defrosted roast, put it in around noon, it will be done at 5pm. I've had so many people ask for my recipe, and this is the first time I've let it out of my kitchen. Enjoy.”

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Reviewed: Jan. 13, 2011

Very good, and the crockpot does all the work. I also threw in a small can of diced green chiles. EDIT: Made again 3/27/2011 - added red and yellow bell pepper along with fresh jalapenos (without seeds and membranes) --- also used red wine, as that is all I had. Still very delicious!

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3 users found this review helpful

Reviewer:

AcaCandy

Reviewed: Jan. 12, 2011

This was a delicious recipe. The meat was very tender. I had a defrosted roast and cooked it all day in the crock pot with El pato and wine. I think I will try salsa next time as it was very "smokey" from the chipotle in the hot sauce. I will definately make again!

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Reviewer:

Gena

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

Reviewed: Jan. 5, 2011

Great recipe! The kids ask for it now. I make this meal at least 3 times a month. I have made a few alterations to the original recipe. I use beer instead of wine. I add couple of teaspoons of Cumin. I use 1 can of the Mexican style tomato sauce while cooking for the first 8 hrs. While shredding the meat I place the other can of Mexican style tomato sauce plus 1 can of Rotel. I use a hand mixer to blend (it thickens the sauce a bit). Then I add the shredded meat back in to cook for additional 30-45 minutes.

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5 users found this review helpful

Reviewer:

mwbyron

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Reviewed: Jan. 4, 2011

This was great! The only thing I omitted was the green onions and fresh cilantro. I will be making this meal again in the future.

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Reviewer:

woodby232

Reviewed: Jan. 1, 2011

This is an excellent recipe for basic shredded beef. you can jazz it up a hundred different ways if you like more spice/heat, whatever. also keeps well in the fridge. I do omit the wine when I make it. just sub. beef broth or water.

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2 users found this review helpful

Reviewer:

the petite chef

Cooking Level: Professional

Home Town: Oconomowoc, Wisconsin, USA

Reviewed: Dec. 30, 2010

I was told that the were SO good (I don't eat meat, so I didn't try it). I didn't have white wine so I just used a little water (no beer either!). I also forgot to buy cilantro, but it was still great without those things....and SUPER easy. I'd definitely recommend this!

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4 users found this review helpful

Reviewer:

Amy

Cooking Level: Intermediate

Living In: Waukesha, Wisconsin, USA

Reviewed: Dec. 7, 2010

I used a different cut of meat which made a difference in the shredding process. But let me tell you. It made no difference in how ridiculously yummy it was in the end. I wanted to drink the juice right out of my crock pot. No joke! You've got to try this.

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1 user found this review helpful