Really great recipe. I didn't have the verde so I subbed one can of tomatoes with jalapenos and used ancho chili powder. I pureed what was left in the crock pot with a stick blender and served over top of the meat. In tortillas or alone this was a family favorite. Made Mexican Rice (#117892) to go as a side also a really great recipe. I will be making these together.
Thanks for posting this recipe
Love Love Love it!!!
Oh my goodness! This was terrific! A definite keeper. I served this on my Easy French Bread (Extra Large) that made into rolls. I used a mixture of equal parts of mayo and sour cream; then spread on the bottom of the roll along with onion slices and banana pepper slices. I topped the meat mixture with a sprinkling of shredded yellow cheese then the top of the roll. An outstanding recipe that I can't wait to serve again.
This was sooo good! I allowed mine to cook overnight for about 8 hours and it was super tender! When I took it out of the crock pot I shredded it and put in the fridge until dinner. Then I placed the left over cooking liquid in the blender, pureed until smooth and passed it through a small strainer. When it was time to eat I simply placed it in the skillet and reheated with some of the strained sauce. We served this in white corn tortillas and topped it with shredded cheese, sour cream, and Roasted Corn Salsa
Wow, this was so good! Followed the recipe exactly as written and it is perfect...very flavorful and just the right heat. I did it in the crockpot for 5 hours and the meat shredded nicely...thanks so much for posting this awesome recipe!
Oh My, but this was good...Followed recipe exactly. Wasnt to hot or spicy for us..Instead of shredding the beef,I ground it and served on tacos. We will not have tacos our old way anymore. From now on when I make this I will double everything and grind up onions and peppers too that are left in the crockpot..and freeze up meals of taco meat. We will have tacos more often now. Thank U so much for this wonderful recipe..
I toned down this recipe as the ingredients sounded so good but way to hot for me. I halved recipe. I had to cut a roast in half to do that. I used 0 chili powder though I think I should have used some, Cummin asked for, 1 chipotle chile in adobe, 2 ounces of green chilies, 3.5 ounces of salsa verde, 3/4 tsp garlic and the rest of ingredients as called for. It was good but not spicy enough for me. Next time I will add 1/2 tsp chili powder or maybe 1 tsp. It was a nice change of pace from tacos. I ate on a flour tortilla with sour cream, avacado, tomato. Served extra salsa verde on tortilla. I was able to cook 1.5 lb roast in a 1.5 quart slow cooker.
Made this twice now. First time I put it on buns. Second time I put it in flour taco shells with slices of red pepper, sour cream and avocado. It was much better the second time. This is a great base recipe that you can do tons of things with. Thanks for the great recipe!!!!
Fantastic recipe! My DH (very picky eater) could not get enough of it! I made this with basmati rice and stuffed both in flour tortillas; along with the typical fillings. FABULOUS! (I've also used with chicken... again very good! Thanks so much for the great recipe!
We all loved this! The meat has a really nice flavor and is just spicy enough. Thanks for sharing your recipe! This is my new taco/enchilada/everything meat!