160 Reviews

I loved this! I changed it up a little bit (of course!) . I did not use canned green chiles, I just used a variety of dried chies I had on hand. I think they were adobe, chile de arbol, and guajillo? I can't remember, but the point is, this recipe is very versatile to change the chiles or spices up a little bit. I like things on the spicier side, so I added more heat! AFter shredding them and eating as sandwiches the first night, the next day for lunch I reheated the shredded beef in a skillet for tacos - that worked great! Tasted better the second day actually! Thank you

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themami August 19, 2009

I don't know how people are saying that this is too spicy. My DH didn't think this was spicy at all. I tried a taste and didn't get any heat. The flavor was good though, but not a "WOW" like I was hoping for.

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gayle #280716 May 31, 2009

My husband and I loved this recipe. The meat was sooooo tender and juicy. It had great flavor. I did add a lot more cumin only because we love cumin. But other than that, I did stick to the recipe as it was stated. Thanks for sharing!!

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CyndiCB May 25, 2009

I've made this several times with beef (fantastic by the way) but this time I used a pork roast and chicken broth. It turned out just as well. Thanks so much for posting!

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SRF68 February 21, 2009

Great recipe - really tender and flavorful. To tone down the spice of the chipotles but retain the great flavor (my boyfriend cannot eat very spicy foods), just remove the seeds from the chiles. For Phunny Pharmer - I also had difficulty finding chipotles in adobo - but I managed to find them in the international foods section at the "super" version of a local grocery store. Goya is typically the brand you will find in the NE. We used the roast for sandwiches and leftovers for taco salad!

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LilBit88 February 17, 2009

I used the whole can of chipotle chiles and we thought it was not spicy at all. My boyfriend loved the sauce that this made! After using all the meat for tacos, I saved the sauce and used it to serve with cheese quesidillas with onions and it was delicious! I can't wait to make this again. So easy!

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Flaquis from S. Ca February 16, 2009

This was just OK. There wasn't a lot of flavor to this. I'm guessing that the salsa verde I used may have something to do with; I tasted the salsa alone and it was pretty bland. Upstate NY is not really known for Mexican. Chipotles in adobo are not be found either. The availability of decent ingredients may be the culprit. I won't try this again until I can find better salsa and chipotles.

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Phunny Pharmer January 31, 2009

Yum, Yum, Yum!!! This is soo easy and delicious. Cant wait to share with friends.

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Happy Nacho January 28, 2009

Wowser! This turned out fabulous with a ton of heat. I used half moose roast and half pork roast, homemade salsa verde which had its own heat and half a can of chipolte in adobe sauce. Everyone loves it. This was so hot that I had to call the fire dept, well actually that was for another kind of smoke and heat but all turned out well.

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karen in tbay January 26, 2009

I would give this ten stars if I could! My whole family loved this-I did omit chipoltes for the kiddos and used regular salsa. Thanks for posting

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BekW January 23, 2009
Chipotle Roast for Tacos & Sandwiches