- Most Helpful
- Highest Rating
This was wonderful! I loved it! I didn't really know what it meant by crushing up the tomato, so I just chopped it up.
My beef never got shreddable, but it was extremely tender. It was surprisingly flavorful even with very few seasonings. There was plenty left for a second meal for the three of us. Thanks for posting!
This has a good flavor, but uses the wrong cut of beef. It is tough, way too hard to chew even after cooked for two hours. I suggest a more fatty cut like chuck roast.
This was very very delicious! We modified the recipe by adding five serrano peppers and accompanying seeds along with the meat in step 1... nice and spicy! We will certainly make this again (and again). Six of us managed to eat the whole thing along with some sides... but we were very full.
oh my gosh, was this ever good! I will definitely be making this again!
WOW. This was delicious! I knew my DH would love it, but wasn't sure that I would. I thought it wouldn't have much flavor being there are very few spices. I used a can of vegetable broth and then about that much water for the braising liquid and braised for 2 hours. I put all the strained broth back in at the end and let it cook down uncovered. YUM! DH and I have cruising through the kitchen picking at it! We were going out for dinner tonight but have decided this rolled up in corn tortillas is going to be our dinner tonight instead! Another winner, Diva Paula!
Don't let the time scare you! Very easy to make and very flavorful. I served with Chilean Cilantro Salsa (Pebre) with flour tortillas, rice and beans and shredded cheese. Made for ZWT 4.
This is worth the extra effort and cooking time!! I simmered mine for a little less than 2 hours and cut the red peppers into large chunks that can be easily removed (the DH doesn't care for them but they add so much flavor)! So tender and flavorful!!
I have been looking all over for a traditional Pabellon recipe. The recipe was perfect just what I was looking for.