I completely revised this recipe. Cinnamon seemed odd because it wouldn't give this type of recipe a smoked, spicy taste. To accomplish my goal I used a combination of 1/4 tsp allspice, doubled the garlic (fresh, minced), and then added 2 tablespoons olive oil and 1.5 tablespoons chipotle powder. I doubled the cumin and kept the salt about the same. I also kept the bay leaves to 2 and doubled the oregano. Finally, I doubled the coriander but decreased the stock. After 6 hours on high I added more stock and turned the meat over. It was a complete hit in our household!
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I completely revised this recipe. Cinnamon seemed odd because it wouldn't give this type of...