30 Reviews

This is excellent! It's perfectly seasoned and was so very tender! This will be in our rotations for sure!

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Tashak September 18, 2009

Excellant! I made this dish for my bf who is Mexican. We were in heaven! I threw it in a corckpot, and it cooked in 2.5 hrs and was absolutely delicious.

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sonyasingh September 16, 2009

Excepcional! (Outstanding!) But, secretly, I love Rick Bayless...shh...don't tell DH. DS said to give this 10 stars! (He also was out in the kitchen before assembling to pick out some of those delicious pieces of meat and even washed up the dishes.) I used cider vinegar, mixed the cilantro in with the meat before filling, served with The World's Easiest Basic Enchilada Sauce under and atop each flour tortilla, with tomato, red onion, sour cream, and queso blanco from Chihuahau melted on it. DS put hot sauce onto his. Also, served with Bajan Beans (and mixed in extra corn into that) as a wonderful side and Light Pineapple Mousse all for an outstanding meal. Thank you cookiedog for a keeper! Made during ZWT5 for the Chow Hounds.

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WiGal June 08, 2009

Delicious ! meat was fork tender and well seasoned. I chopped it up and used it in tortilla wraps, in taco's, on salad and as a base for beef barley soup. Very flexible handy staple to have in the freezer. I used a top round roast - which is leaner than a chuck roast and it was still very tender and flavorful. it did take a full 6 hours in the slow cooker ( and my cooler is usually faster than recommended times). The steaming of the garlic in the microwave was a great trick and i have been using it for other recipes. Thansk

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Patti O'Furniture May 13, 2009

Absolutely delicious recipe here folks. It's a crowd pleaser and it's so easy to fix! I followed the directions to a tee, except I used a boneless roast. The meat turned out perfectly tender and oh-so-flavorful. I used served these on warm tortillas and also added some sliced avocado! ~Made for ZWT5 by Epicurean Queens~

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LifeIsGood May 11, 2009

I used a boneless roast, and added a little chipotle powder for heat, but otherwise followed the recipe. Absolutely delicious, and very tender! I served in corn tortillas with onions and cilantro, and used leftover meat to make enchiladas the next day. I will be using this recipe again; thanks for another great one, cookiedog!

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KlynnPadilla April 04, 2009

Delicious. I only had 1 t. of ancho powder so had to use chipotle for the remaining chili powder. Great with tortillas and Awesome Pinto Beans.

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adopt a greyhound March 28, 2009

This is easy and sooo tasty. I found it mild for my taste and I can't tolerate a lot of spice. So next time I will add some cayenne pepper or other peppers and some lime, experiment with adding more spices. This with soft corn tortillas is heavenly, so I'm looking forward to making it again soon, perhaps for a crowd. Do not attempt this without the ancho, it will not have that great smoky flavor!

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Demandy February 15, 2009

We love this recipe! I sometimes have a hard time finding ancho chile powder, so when I find it, I buy several bottles. I've made this for extended family and passed out many copies of the recipe. Everyone loves this. It's spicy without being too hot. I really like making it with cilantro rice and black beans. Yummy.

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sillyjodes December 30, 2008
Barbacoa