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One of the best recipes that I have found on this site. Tastes great and is so easy to make. Can be very spicy, but I like it and everyone that tries it loves it too. I ate it with soft flour tortillas, cabbage, cheese, and avocado! Yummy! Feeds a crowd so this would be a great party dish.
This was Excellent! The roast turned out moist and tender and the spicy part was the best of all. I shredded it in my processer roughly and put it in a skillet and added the cooking liquid and cooked it down until almost all the liquid cooked out and then served it on fryed taco shells and it turned out perfect. Next time I will make sandwiches and use the juices for dipping. Thanks Minkie..
This is a fantastic recipe! I will be making this often! Made it as directed with just a couple of changes. I seared the roast in a pan first, and then sauteed the onion and garlic in the pan drippings from the roast. This recipe seems like it's going to be way too spicy, but it is actually fairly mild. The meat really doesn't pick up all of the heat until it's shredded and put back in the crock. For those who can't stand the heat, just set some of the shredded meat aside, rather than putting it back in the crock. We had this in tacos, and the leftovers will be used for enchiladas, burritos, etc. Awesome recipe!!
My friends have been making this regularly for years, so I finally gave it a spin. WOW. Now my family wants it every week. This recipe is perfect the way it is. But here are a few things I did: I always sear roasts in a fry pan before putting in the crock pot to get that browned carmely flavor. And this time I added a capful of Wright's liquid smoke to enhance that smoky flavor of those wonderful adobo peppers. I was advised to use Mrs. Renfro's salsa verde and it's just excellent. Thanks for a great and easy recipe that lasts for days.
This is a really good recipe. It is extremely spicy. I used two chipotle peppers to try to cut down the heat. When I pulled the roast, I chose not to put it back in the sauce and let everyone get the sauce out that they could handle. I will make this again.
This was good! Followed directions exactly. Everyone loved it! I made it as tacos with queso fresco and avocado slices.
Really amazing recipe. I was a bit wary at first, because the cumin smelled somewhat overpowering. But the flavors in the end meld together so fantastically! And it's even more amazing the second day. I will make this roast many more times to come. Thank you so much for sharing!
I have been looking for a delicious shredded beef recipe and I have now found the perfect one! I used a larger can of green chile, and instead of chipote peppers which upset my tummy I found a great new product. It's in the hispanic section of our grocery store and it's like chipolte boullion cubes. It gave a great flavor without all the mess. I browned my roast then threw it in the crock pot. Put my onions and garlic in the skillet I browned my roast in, cooked them until soft, added the other ingredients and threw it all in the crock. After 3 hours on high I pulled out the roast, shredded it, and put it back in for about an hour so it would absorb more flavor. I served this with fresh tomatoes, cilantro, onions, and queso fresco with corn and flour tortillas. It wasn't too hot and my 3 year old liked it too! Super splendid and will make over and over again.
Very easy but with great flavors. So many ways to use the meat, great ideas.
This was really easy to make and very flavorful. I love recipes that can be started before I leave for work (6 am) and left to cook all day without drying out. I cooked this 11 hours on low and it was moist and tender. I followed the recipe other than using only 2 chipotle peppers in adobo (plus their seeds). It was very spicy so I may cut it to 1 pepper next time. We served with flour tortillas, fresh salsa, monterey jack cheese, and sour cream. Yum!